Cumin-Coconut Roasted Carrots

October 18, 2021 / By Foodland

Cumin-Coconut Roasted Carrots

“This is a great way to start off your new year of meals. Deep, full flavor plus slow roasted veggies make for a dish that’s hearty – and healthy too!”
- Chef Rebekah DeCosta, Senior Chef de Cuisine
Course Side Dish
Cuisine Vegetables
Servings 4 Servings


  • 3 pounds carrots(peeled and diced. Optional: Substitute carrots with kabocha squash)
  • 3 tablespoons Maika'i Coconut Butter(melted)
  • 2 tablespoons cumin seeds
  • 8 cloves garlic(minced)
  • 3 tablespoons fresh cilantro(chopped)
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper


  1. Preheat oven to 400F.
  2. In a large mixing bowl, combine carrots, melted coconut butter, cumin, salt, pepper and garlic. Toss well to combine.
  3. Transfer the carrot mixture to a lined baking sheet and arrange in one layer. Bake for 30 to 35 minutes or until tender, giving it a light stir halfway through cooking.
  4. Before serving, sprinkle with cilantro.
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