Clean Eating Roasted Cumin Carrot Sticks

Roasted Cumin Carrot Sticks

Hi! I’m so excited to be a part of Andrew’s October Unprocessed because eating unprocessed food and learning how to eat clean has led me down the road to heal myself from a decade of chronic illness. Andrew’s mission is amazing and he’s inspired so many people to jump on the clean eating bandwagon. Today I’m sharing a delicious (and super-easy) recipe that you’ll want to make again and again — even after this October challenge is over!

To me, clean eating is about enjoying whole, fresh, anti-inflammatory foods that are sold without a list of unpronounceable ingredients. What’s in a carrot? A carrot. Exactly my point. One-ingredient foods don’t come in a box with preservatives.

When I had to cut out gluten, dairy, soy, refined sugar and many other foods that were causing inflammation in my body, I had to train my taste buds to enjoy whole foods and learn to savor the natural sweetness in fresh fruits and veggies. Roasting root veggies, like carrots, at a high temperature is a wonderful way to bring out their sweetness — and can be a perfect addition to both meals and snacks.

This tasty recipe takes less than five minutes of active time to prepare, and can be made anytime of the year. However I love making these carrots in Autumn because they are festive and perfect for when the weather starts to get a little bit cooler. Simply toss carrots with melted coconut oil, cumin, sea salt, and freshly ground pepper and roast in the oven. Then, before serving, add fresh cilantro for a boost of vibrant color and flavor.

Serve as a fun party appetizer or afternoon snack with your favorite hummus, salsa, or guacamole. You can also use these roasted carrots as a topping for your afternoon kale salad, or chop them up and add them to your evening tacos. I also keep leftovers in my fridge for anytime I need a quick snack instead of reaching for something processed.

I know you’ll love every bite. Enjoy!

Roasted Cumin Carrot Sticks
4.5 from 2 votes

Clean Eating Roasted Cumin Carrot Sticks

Roasting root veggies, like carrots, at a high temperature is a wonderful way to bring out their sweetness — and can be a perfect addition to both meals and snacks.

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 Servings
Calories 163 kcal
Author Amie Valpone


  • 14 large carrots halved lengthwise and ends removed
  • 2 tablespoons organic coconut oil melted
  • ground cumin large pinch
  • Sea salt and freshly ground pepper to taste
  • 2 tablespoons finely chopped fresh cilantro for garnish


  1. Preheat oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss carrots with coconut oil, ground cumin, sea salt and pepper. Coat carrots with mixture then transfer to a single layer on the prepared baking sheet.
  3. Bake for 25-30 minutes, or until golden-brown and crispy.
  4. Remove from the oven; set aside on the counter to cool for 5 minutes before serving.
  5. Garnish with fresh cilantro and serve warm.


About the Author

eating-clean-by-amie-valponeAmie Valpone, HHC, AADP healed herself from a decade of chronic pain, including Lyme Disease, Hypothyroidism, and more. Amie now cooks for a variety of clients including celebrities, using organic, anti-inflammatory foods to create recipes and meal plans. She shares her story of how Clean Eating and Detox saved her life, and inspires you to clean up your food too, on her site, The Healthy Apple.

Amie is the author of The 3-Month Anti-Inflammatory Meal Plan, and the best-selling cookbook, Eating Clean: Detox, Fight Inflammation, Reset Your Body & Get to the Root Cause of Illness. You can also find her on Facebook, Twitter, Instagram, and Pinterest.

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Dorothy at Shockingly Delicious
October 19, 2015 10:39 am

I just popped this into the oven! Love all the other herb suggestions, too.

October 4, 2015 5:45 pm

This is soooo delicious! Fixed them alongside a pot of bean soup with a low-sodium vegetable broth & the roasted carrots were a perfect complement to the soup. I added turmeric and garlic powder along with the other spices.

Letty / Letty's Kitchen
October 3, 2015 11:26 am

Great simple idea using foods and spices I always have in my kitchen!

Joanie Warner
Joanie Warner
October 1, 2015 9:37 am

4 stars
Looking forward to trying these this weekend! Yummy……and I love carrots!

October 1, 2015 8:57 am

I can not wait to try this recipe, thank you.

October 1, 2015 7:15 am

Sounds delicious! Thank you for sharing.

October 1, 2015 7:12 am

This sounds fantastic!! I am going to be trying this recipe this weekend!!

October 1, 2015 6:58 am

I was never a fan of cooked carrots, until I had them roasted. It truly transforms them and is a regular side dish in our home all winter long. Smoked paprika is also a good pairing with them…