These delicious Spiced Roasted Carrots are seasoned with a blend of warm spices, then roasted until sweet and tender. They pair amazingly with just about every type of protein and are a tasty addition to veggie or grain bowls, as well.
This post contains affiliate links. See our Disclosure Statement for more information.
If you think glazed carrots are too sweet, then I am thrilled to share this recipe for savory, earthy, spicy roasted carrots. The combination of cumin, chili powder, and paprika accentuates the natural sweetness in the carrots. In fact, you can use this combination of spices on any your favorite root vegetables, like potatoes , parsnips or turnips.
This showy side dish can be served year-round. It’s perfect on Thanksgiving or even as an Easter or Christmas side dish. The bright orange colors make it a lovely fall or Halloween recipe too.
Why This Recipe Works
This is a quick and easy side dish to prepare. It’s as simple as peeling and slicing the carrots and adding some olive oil and dry spices.
These carrots are super flavorful. Cumin, chili powder and smoked paprika are a delicious combination of flavors, reminiscent of Moroccan seasonings.
It’s a naturally gluten free, vegetarian recipe.
Step-By-Step Instructions
Ingredients
- 1 pound carrots (peeled, trimmed and cut into 1/4-inch thick slices)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (can used smoked paprika for a smokier flavor, if preferred)
- 1/4 teaspoon salt
- fresh cilantro (optional garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Peel the carrots, trim the ends off and cut into 1/4-inch thick slices or matchsticks.
Create!
Add the carrots, olive oil, chili powder, cumin, paprika and salt to a large bowl. Toss gently until the carrots are evenly coated in the spices.
Spread out into a single layer on a baking sheet.
Chef’s Tip: you can do all the mixing on a sheet pan to not dirty as many dishes, but I find that more of the spices stick to the pan and can burn when roasted, so I prefer to mix in a bowl first instead.
Roast the carrots for 15-20 minutes, tossing halfway, or until fork-tender and lightly browned and caramelized.
Present!
Garnish with fresh, minced cilantro, if desired.
Tips and Techniques
- Mix the carrots, oil and spices in a bowl before spreading out onto a sheet pan for more even distribution of the spices and to reduce the chance of extra spices sticking to the sheet pan and burning while roasting.
- Try smoked paprika in place of regular paprika for a smokier flavor that pairs great with barbecue dishes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
FAQ’s
What Do You Serve With Spiced Roasted Carrots?
This is the best thing about this roasted carrots recipe – you can serve almost anything with them! The flavors play well with Creamy Lemon Chicken. Or you can go extra-fancy and make Garlic Butter Short Ribs and enjoy the carrots on the side. The cumin and chili powder will also taste incredible with Pork Piccata.
Should I Peel Carrots Before Roasting?
It’s simply a matter of preference. You don’t need to peel carrots before roasting them, but if you choose not to, be sure to scrub them really well.
Why Are My Roasted Carrots Tough?
The most common reason for tough or crunchy carrots is that you didn’t cook them long enough. Keep baking them until you can easily piece them with a fork.
More Carrot Side Dish Recipes
Love this Spiced Roasted Carrots recipe? Follow us on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Spiced Roasted Carrots
Ingredients
- 1 pound carrots (peeled, trimmed, cut into 1/4-inch thick slices)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (or smoked paprika)
- 1/4 teaspoon salt
- fresh cilantro (optional garnish)
Instructions
- Preheat oven to 400°F.
- Add the carrots, olive oil, chili powder, cumin, paprika and salt to a large bowl. Toss gently until the carrots are evenly coated in the spices. Spread out into a single layer on a baking sheet.1 pound carrots, 1 tablespoon extra virgin olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon salt
- Roast the carrots for 15-20 minutes, tossing halfway, or until fork-tender and lightly browned and caramelized.
- Garnish with fresh, minced cilantro, if desired.fresh cilantro
Notes
Tips and Techniques
- Mix the carrots, oil and spices in a bowl before spreading out onto a sheet pan for more even distribution of the spices and to reduce the chance of extra spices sticking to the sheet pan and burning while roasting.
- Try smoked paprika in place of regular paprika for a smokier flavor that pairs great with barbecue dishes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
Nutrition
This recipe was originally published on June 18, 2018. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in October 2022.
Stephanie Simmons says
Everytime I’ve tried to roast carrots I’ve burnt them – lol! I definitely need to give your recipe a try though – it looks fool proof!
Lauren says
Maybe – I have never burnt them lol….give it a try!
Sandhya Ramakrishnan says
Roasted vegetables are the best thing ever. Every vegetable is so sweet and delicious when roasted. I love the heat from the chili powder along with the natural sweetness from the carrot. Great share!
Lauren says
Thank you so much!
Marisa Franca says
Roasting carrots are my favorite way to prepare them. The sugar certainly concentrates and then with the spice sprinkled on the veggie it kicks up the flavor. We like to add smoked paprika or chipotle to them. The spicy-sweet blend is the best!
Adriana Lopez Martin says
Oh yum! Carrots and then roasted with yummy spices yes please. This is a great side dish and I bet super flavorful. Carrots are a very nice ingredient really like to serve them all year. Go very well with any dish and grilled meats.
Adriana Lopez Martin says
Oh yum! Carrots and then roasted with yummy spices yes please. This is a great side dish and I bet super flavorful. Carrots are a very nice ingredient really like to serve them all year.
Blogtastic Food says
Yum!! They look delicious. They would be the perfect side to any main dish (:
Lauren says
Thanks!
Veena Azmanov says
Roasting carrots are the best way to eat carrots I think. They are naturally sweet and roasting them just brings out their natural flavor so beautifully. Love how you have spiced them up. Sounds so perfect blend of sweet and spicy.
Lauren says
Thanks Veena – it’s a nice change!
Gloria says
I only ever roast carrots. Such a great side dish. Love the addition of chili in this recipe. These would be perfect for a BBQ party.
Lauren says
Thanks Gloria – I agree – these are great with so many main dishes 🙂
Sally Humeniuk says
These look like they’re perfect for any grilled meat recipe and I love how colorful they are. Thanks for the simple yet unique recipe!
Lauren says
Thanks for stopping by Sally 🙂
Noel Lizotte says
What a great flavor combination! I’ll be giving these a try, usually my roasted carrots get dressed in a honey / brown sugar glaze … super sweet and everybody loves that. This savory version will be a nice change!
Lauren says
I love them sweet too!
Claudia Lamascolo says
Ihave never seen carrots look this good. Wow , it just makes me want to make them and that spice sounds amazing!
Lauren says
Thanks Claudia!
Alexis says
I feel like we are in a carrot eating rut, thank you for the inspiration and new recipe idea. This one will be on our next meal plan for sure!
Lauren says
Hope you love them!
Christine says
I love the idea of adding chili to these roasted carrots! We make roasted carrots all of the time but have never tried chili spiced. So yummy!
Lauren says
It is really good – an easy way to change things up sometimes 🙂