Roasted Spiced Carrots | An Addictive Side Dish
Don’t know what to do with that bag of carrots in your fridge? These roasted spiced carrots are the answer! Savory, smoky, and spicy, this healthy carrot recipe delivers on flavor and nutrition. Bonus. It’s a mostly hands-off side dish, perfect for busy nights and big holiday meals. You can work on the rest of the meal while the carrots are in the oven!
The unique spice blend is what sets this recipe apart. Warm flavors like smoked paprika, cumin, and oregano combine with salted butter for a delicious flavor profile. I love serving these simple roasted carrots, and they’re always part of my holiday side dish lineup! You can easily double or triple the recipe to feed a crowd.
We all need an arsenal of easy side dish recipes, and this one should definitely be on it!
The inspiration for this spiced carrots recipe came from a dish I had at Tupelo Honey Café years ago: spiced roasted vegetables served over a harissa yogurt, which was absolutely delicious. I still think about it and immediately recreated it at home!
The spice blend is what makes these unique. The warm, savory spices are perfect in the fall when the weather is cool. If vegetables can feel like comfort food, this recipe is it. They’re addictive. I always make a double batch because I eat most of them right off the pan before they make it to the table. It’s an easy carrot side dish that’s always on my Thanksgiving and Christmas menus!
Spiced Carrots Recipe
We serve appetizers for Christmas. It’s a tradition my sister started years ago, and these carrots are always on our Christmas buffet table. Since the dish that inspired this recipe was served with a creamy yogurt dressing, I serve them that way at Christmas. I usually mix Greek yogurt, grated garlic, lemon juice, a small pinch of salt and pepper, and a little honey for balance!
Health Benefits Of Carrots
Carrots are crunchy, low-calorie, and packed with nutrients! They’re rich in beta-carotene, fiber, potassium, and powerful antioxidants that may help combat cancer and inflammation. The fiber in carrots can help lower cholesterol, aid in weight management, and even help balance estrogen.
- Preheat the oven to 350°F. Melt the butter in a microwave-safe bowl. Microwave on high for 15 to 20 seconds, or until melted.
- Add the olive oil, smoked paprika, oregano, chili powder, cumin, chili flakes, salt, and pepper to the melted butter, whisking to combine.
- Add the carrots and toss until they are evenly coated with the butter and seasonings.
- To prep the baking sheet, rub it with additional butter as shown in the picture. Thoroughly coat the pan, then break up any remaining pieces.
- Once the baking sheet is prepped, spread the carrots in a single layer, and add 1/4 cup water.
- Cover tightly with foil, and bake for 20 minutes. After 20 minutes, remove the pan from the oven. Increase the heat to 400°F, remove the foil, stir the carrots, and bake for an additional 10 to 15 minutes, or until lightly browned and tender to your liking.
Have you ever noticed how roasted carrots look dry and shriveled up? It’s simply the result of roasting vegetables, especially carrots. As they roast, they lose moisture, which is actually a good thing. It intensifies their flavor and creates caramelization. Unfortunately, it can make the carrots look pretty sad. To help with that, I start the carrots covered with a splash of water to create steam. They cook uncovered for the last 10 minutes to get some color and caramelization.
Spiced Carrots Recipe Tips
- When I serve my spiced carrots to guests, I transfer them to a pretty serving platter and garnish with fresh oregano. Shaved parmesan is a nice touch, too.
- A drizzle of honey would be nice, especially if you want a more sweet-and-savory side dish.
- To prep the carrots the day before, toss them with the butter mixture, cover, and refrigerate until you’re ready to cook. When you’re in the thick of cooking a big holiday meal, you’ll be grateful for anything that’s already done!
- Feel free to change it up! If you don’t have oregano, add a little dried thyme. A little chili powder is a nice touch. If serving them to kids, I suggest leaving the chili flakes off.
- I typically use baby carrots, though whole-roasted or rainbow carrots make a beautiful presentation. Any carrots will work!
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Roasted Spiced Carrots | An Addictive Side Dish
Ingredients
- 32 ounces baby carrots
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes
Instructions
- Preheat the oven to 350°.
- Add 1 tablespoon of the butter to a large microwave-safe bowl.
- Microwave for 20 seconds, or until the butter melts.
- Add the olive oil and all of the seasonings to the melted butter.
- Stir the butter mixture until evenly combined.
- Add the carrots to the butter mixture, and toss well.
- Rub a large baking sheet with the remaining tablespoon of butter.
- If there's any butter left, place it around the pan.
- Add the carrots to the baking sheet and spread them in a single layer.
- Add one quarter cup of water to the baking pan.
- Cover the baking sheet tightly with foil.
- Bake the carrots for 20 minutes.
- After 20 minutes, remove the pan from the oven and increase the heat to 425°F.
- Uncover the carrots and stir them around. Redistribute in an even layer.
- Place the carrots back in the oven.
- Bake for 10 to 15 minutes or until tender and lightly browned.
- Remove from the oven and adjust the salt as needed.
