The combination of cumin, coriander, and cinnamon in this side dish creates a unique and satisfying flavor that makes it easy to focus your plate on plants.
Makes 4 servings
- 1 pound whole carrots, 1-1/2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 teaspoons ground coriander
- 1/8 teaspoon kosher salt
- 1 teaspoon pomegranate molasses*
- 1-2 tablespoons chopped fresh parsley
Preheat oven to 450 degrees F.
Toss carrots with olive oil, cumin, cinnamon, coriander, salt, and pomegranate molasses and lay in a single layer on a baking sheet. Bake for 15-20 minutes, tossing halfway through.
Sprinkle with chopped parsley and serve.
*If you do not have pomegranate molasses, substitute with 2 teaspoons of fresh lemon juice.