This summer, a friend and I were looking for a spot for a late dinner and we settled at the bar at Butcher & Bee, which opened recently, in Nashville. I had heard really good things, but I hear good things about a lot of restaurants. No lie, this is the only restaurant since Husk that has not only met my expectations, but exceeded them.

We settled on four small plates. We had both heard the whipped feta was essential as well as the brussels sprouts. The dish that not only surprised us yet blew us away was the carrots. These carrots are perfectly roasted and were topped with cilantro. They were sensational.

I haven't had a chance to make a return dinner trip, but I've thought fondly about these roasted carrots since that one dinner. Finally I broke down, searched the internet and found a recipe to copy in hopes of satisfying the craving.

cumin roasted carrots

Cumin Roasted Carrots

  • Two cups of carrots
  • One Green and one red bell pepper, diced
  • sea salt (to taste)
  • cumin
  • olive oil
  • cilantro (handful, chopped)


Preheat oven to 400 degrees.

Boil carrots and diced bell pepper for 25 minutes on medium heat. Drain.

In a baking dish, add carrots and bell pepper, a splash of olive oil and a tsp of cumin. Stir & coat.

Place baking dish with carrots & bell pepper in oven for 15 minutes until roasted desired amount.

Once out of oven, sprinkle diced cilantro atop carrots/bell peppers.

I'm not certain that these were exactly like the carrots that we had at that lovely dinner a few months back, but they scratched the itch.