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. Serves 4 as a side.

  • 1 pound whole carrots, washed, dried, and thinly sliced (or thin whole carrots, cleaned)
  • 1.5 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons coriander seeds
  • 1/8 teaspoon salt 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 or lemon and lay in a single layer on a baking sheet. Bake for 10-12 minutes, tossing halfway through.

Sprinkle with chopped parsley and serve.

*If you do not have pomegranate molasses, you can substitute 2 teaspoons of fresh lemon juice.