These delicious Roasted Chili Spiced Carrots pair amazingly with simple seared chicken breasts, steak, turkey, or even pork!
Side dishes should be simple, but that doesn’t have to mean they have to lack flavor! These Roasted Chili Spiced Carrots are full of warm, spicy flavors!
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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!
Carrots are my oldest son’s favorite vegetable. While he usually prefers them raw, he will eat them roasted without too much complaining. The chili and cumin adds a nice spiciness to the carrots, but not a burn-your-mouth type of spice. These Roasted Chili Spiced Carrots are totally suitable for kids who like a little flavor!
This carrots side dish can also 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!
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 degrees F.
- Place the carrots on a baking sheet lined with either a Silpat mat or foil. Drizzle on the olive oil and toss to coat. Sprinkle on the salt, chili powder, and cumin.
- Roast for 25-30 minutes, or until carrots are tender, tossing carrots 1-2 times while baking. Garnish with parsley if desired.