Vegan Baked Carrots
Vegan Baked Carrots showcase tender young carrots sealed in parchment with olive oil, orange juice, and whole cumin seeds, yielding sweet, citrusy notes and toasty spice. The en papillote method locks in moisture and aroma, making a vibrant side dish that suits holidays or weeknight dinners with minimal cleanup.
- Prep10 mins
- Cook45 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Scrub the carrots and peel them if you like. Set the carrots on a sheet of parchment paper large enough to fold into a packet.
- 3
Combine the olive oil, orange juice, and cumin seeds in a small bowl. Pour the mixture over the carrots and toss thoroughly. Fold the parchment over the carrots and seal to close.
- 4
Bake in the preheated oven until the carrots are soft, about 45 minutes.
- Calories 154.86 kcal Moderate
- Protein 2.75 g Low Source
- Carbs 12.33 g Moderate
- Total Fat 11.57 g Moderate
- Saturated Fat 1.63 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 101.6 mg Low Source
- Fiber 3.37 g Moderate
- Sugar 8.08 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 50.06 mg Low Source
- Iron 1.94 mg Moderate
- Potassium 430.74 mg Low Source
- Vitamin A 2.47 mcg_rae Low Source
- Vitamin C 1.73 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊