This one pan, three ingredient cumin sautéed carrots recipe is a great vegetable staple for an easy dinner. It’s paleo, Whole30, vegan, gluten free, and sugar free.

Do you have a few go-to vegetable recipes that you have in continuous rotation? Yeah, me too.

I’m going to hope that these cumin sauteed carrots are not currently in your recipe rotation, but that hopefully they soon will be.

This isn’t one of those healthy recipes that takes 3 hours to put together and you don’t know if you can “pull it off.”

Nope. These carrots are super simple. Because sometimes you need simple, right? Hello Monday.

I even left the oven out of this. Heating up the oven can sometimes feel like one more step and that much more time. It might make you go from a veggie-filled dinner to nah, I don’t need any vegetables tonight.

So this is a super easy, one pan, three ingredient carrot recipe.

You get to cook the carrots right in the pan with a little water to soften them up, but cook them until mushy. Just say no to mush. Sorry grandma, I like to chew my food.

I love cumin and carrots together. They’re both super good for you.

Carrots have lots of eye helping Vitamin A, potassium, B, and K. Then there’s antioxidants to keep your immune system in tip top shape.

Then there’s cumin. Anyone with a sluggish digestion (and yes, that would be me), should be sprinkling cumin on everything. Cumin will help you get the food to where it needs to go. It also is a good source of iron, manganese, calcium, and antioxidants,

So while there are only a few ingredients in this recipe, they are nutrient powerhouses.

You could add honey, but I think allowing the carrots to caramelize in the pan brings out enough of its natural sweetness.

If it’s Thanksgiving and grandma is going to complain about having to chew her carrots AND not having them sweet as candy, then fine, throw in some honey.

Hopefully you can add this one pan, three ingredient, cumin sauteed carrots recipe to your regular vegetable rotation.

Cumin Sautéed Carrots
{Paleo, Whole30, Vegan, Gluten Free, Dairy Free, Sugar Free}

Serves about 4 side dishes

Ingredients

• 1 pound carrots

• 1 tablespoon ghee, avocado oil, coconut oil, or other oil of your choosing

• 1 teaspoon cumin

• Salt and pepper to taste

Instructions

1. Peel carrots or if using organic carrots, you can leave the skin on, but wash thoroughly. Trim the ends and cut down the middle and again in half, ensuring equal size portions.

2. Fill a large pan with water to cover the bottom and bring to a boil over medium high heat. Add salt and carrots.

3. Cook the carrots about 5 minutes until they begin to soften and the water evaporates.

4. Once the water is gone, add the ghee or oil, along with the cumin, and salt and pepper.

5. Turn the heat to medium low and cook approximately 15-20 minutes, until the carrots are cooked through and caramelized. You don’t need to stir the entire time.

6. Serve and enjoy.

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