Spiced Roasted Carrots
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.
Servings: 4 servings
Calories: 80kcal
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
Serving: 1serving | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 232mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19219IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg