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These delicious Roasted Chili Spiced Carrots pair amazingly with simple seared chicken breasts, steak, turkey, or even pork!
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I am always trying to come up with new side dishes to serve my family. We tend to get in a routine when it comes to vegetables, especially when the kids will only eat a handful of different veggies!
While side dishes should be simple, that doesn’t have to mean they have to lack flavor! These Roasted Chili Spiced Carrots are full of warm, spice flavors!
This recipe is totally suitable for kids who like a little flavor! Carrots are my oldest son’s favorite vegetable. While he usually prefers them raw, he will eat roasted carrots without too much complaining. In this recipe, the chili and cumin spices add a nice flavor to the carrots, but not a burn-your-mouth type of spiciness.
This carrots side dish recipe can be displayed on a simple serving dish with herbs to make a really beautiful presentation when entertaining guests! It’s definitely a recipe that anyone can appreciate! It’s vegetarian and gluten free as well!
Roasted Chili Spiced Carrots
All you need to make these Roasted Chili Spiced Carrots is your ingredients, a vegetable peeler, cutting board, knife, and baking sheet. You may need to prepare the carrots and get them roasting in the oven before working on the rest of your meal. They will take around 25-30 minutes to cook.
Peel and trim the ends off the carrots and lay them on a baking pan. I like to line my pan with a Silpat mat, or you can use foil, if you want.
Drizzle on the olive oil and toss the carrots until coated.
Sprinkle on the spices and pop them in the oven.
They will need 25-30 minutes to roast, depending on the size. I like to check on them and stir them around a bit a few times during cooking.
You can place the Roasted Chili Spiced Carrots on a serving dish and top with parsley for a more formal presentation.
When vegetable side dishes steal the show, like these carrots, they tend to pair really well with simple meats. Serve them alongside chicken seasoned with salt and pepper and seared in olive oil for a simple, yet scrumptious dinner! They also go especially great with steak, turkey, and pork.
- 1 lb carrots peeled with ends trimmed
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- parsley *optional
Preheat oven to 375°F.
Roast for 25-30 minutes, or until carrots are tender, tossing carrots 1-2 times while baking. Garnish with parsley if desired.
Nutritional Information per Serving: 79 calories, 4g fat (1g saturated fat), 11g carbohydrates (3g fiber, 6g sugar), 1g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
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