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Roasted Carrots Recipe With Ayurvedic Super Spices

Updated: Sep 17, 2022

There are two things you’ll find in my Ayurvedic kitchen at all times: turmeric and cumin. Add these spices to this delicious side dish.

Four vibrant herbs and spices on four silver spoons
A lovely addition to enhance many meals, turmeric and cumin are an everyday mainstay.

I sprinkle in turmeric and cumin for flavor and wellness in just about everything savory—from eggs to BBQ chicken and veggie dishes. I always have these two spices on hand. Here’s why.


The curcumin—the primary active ingredient in this yellow spice—can help boost immunity and reduce inflammation. I primarily use ground turmeric, which is the golden yellow-orange hue you’re probably used to when you think about this spice. If you get it raw, a turmeric bulb looks a little bit like ginger but is more orange.


Available in seed or spice format, this warming earthy and nutty spice has helped improve my digestion and bloating. As part of an Ayurvedic tea I make, I will sometimes drink warm water with different spices and seeds, and cumin seeds are part of it.

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Practice It: A Recipe for Roasted, Spiced Carrots

This is my favorite way to eat carrots. Period.

Ingredients (choose organic if possible)
  • Large bag of baby carrots

  • Extra virgin olive oil or ghee (clarified butter)

  • Minced garlic

  • Turmeric (generous amount)

  • Cumin (generous amount)

  • Ginger (raw or ground)

  • Himalayan pink salt

  • Pepper

  • Heat oven to 350 degrees.

  • Add carrots and other ingredients to a baking sheet. Mix well and spread evenly so the carrots are in one layer.

  • Bake until carrots are softened and fully cooked, about 30 to 40 minutes.

  • Serve immediately or save the remainder for tomorrow.

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