Roasted Carrots-3 ways
Regardless of the variation you choose - “standard”, spicy, or sweet - this easy side dish takes minutes to prep and provides important nutrients like vitamin A and fiber. This is also a great recipe to include the kids and encourage them to experience how carrots feel and smell in the kitchen, and to pick which version they want!
Want to kick up the spice? In addition to the ingredients, you’ll also need:
- ½ to 1 ½ teaspoons chili powder (use less for more mild carrots, or the full amount for spicy carrots)
- ½ teaspoon ground cinnamon
Want a sweeter side? In addition to the ingredients, you’ll also need:
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- Wash hands and then rinse carrots before getting started.
- Preheat the oven to 425 degrees.
- Line a baking tray with aluminum foil. Spread the carrots evenly on the baking tray. Drizzle with oil and sprinkle with seasoning. If you’re making the spiced version, add the chili powder and cinnamon with the olive oil and salt.
- Using your hands, mix the carrots to coat them with oil and seasonings evenly. Spread them back out evenly.
- Place in the oven and bake for 15 minutes. Remove them from the oven and stir. Continue baking for 10 minutes or until they are tender and starting to brown.
- If you’re making the sweet version, when the carrots are nearly done baking, melt the butter in your smallest saucepan over medium heat. Once melted, cover the pan to avoid splatters and continue cooking, swirling the pan occasionally, just until you start seeing golden flecks at the bottom, about 2 minutes. Remove the pan from the heat and stir in the honey. Once the carrots are done, drizzle the mixture over them and toss to coat.
Baby carrots also work great for this and save time since they don’t need to be peeled or cut.
Try any seasoning you like, such as onion powder, cumin, taco seasoning, or Italian seasoning.
Try the recipe Zesty Orange Carrots for another flavor spin.
Equipment you’ll need:
- Vegetable peeler
- Cutting board
- Measuring spoons
- Small sauce pan (optional for the sweet version)
- Baking tray
- Aluminum foil