Spiced Roasted Carrots

This easy recipe for spiced roasted carrots gives you an opportunity to rediscover the flavors locked away in a vegetable we often take for granted. Roasting the carrots brings out the sweetness, the spice mix really loads on the layers and the crunchy texture is also so much more appetizing than the mushy batons we’re so often served.

Making spiced roasted carrots is a one-tray recipe that requires barely more than 30 minutes of your time. So if you’ve got a holiday dinner to prepare or a weeknight meal that needs a lift, surprise everyone with these delicious spiced carrots on the side.

Ingredients for Spiced Roasted Carrots

• Carrots: Peel (optional) and cut some medium carrots into thick, chunky pieces. They’re the star of this recipe.
• Olive oil: Carries all the seasoning and gives the carrots their caramelized texture
• Salt: Some good sea salt or kosher salt also helps draw out the flavor and crisp the skin
• Coriander: This aromatic spice has a pungent and citrusy fragrance
• Cumin: This spice gives the carrots a distinctive smoky flavor and heat
• Pepper: Another essential spice for adding background heat
• Chili powder: Combines with the sweetness in the carrots to give a pleasant kick of spice
• Paprika: This spice lends the dish a warm, red color and smoky fragrance
• Ginger: Ground ginger and carrots are as good a combo when roasted as they are in a juice
• Cinnamon: The surprise spice in this line-up, cinnamon gives the recipe a wintery note
• Cloves: Just a little ground cloves adds that menthol meets aniseed flavor
• Cayenne pepper: A fiercer partner to chili powder, cayenne claims the attention of the taste buds first

Directions

Step 1: Toss the carrots in the oil and seasoning

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Preheat the oven to 400°F. In a large bowl, toss the carrots with olive oil to coat completely. Mix the seasonings and sprinkle over the carrots and toss to coat.

Step 2: Bake on a tray until tender

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Arrange the carrots in a single layer on a baking pan coated with cooking spray. Roast for 25 to 30 minutes until the pieces are lightly browned and crisp-tender, turning occasionally.

Editor’s Tip: You can mix everything in the baking tray. Line the tray with a sheet of foil to stop spices sticking to the bottom.

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Recipe Variations

• Change the spices: Match the spice profile to suit your main dish. Moroccan spices such as saffron, turmeric, nutmeg or cardamom are great for stews, curry powder or garam masala match Indian dishes while Italian seasoning brightens up a holiday roast.
• Add roots: If you’re roasting carrots, you can also throw in some seasoned turnips, parsnips or potatoes to make a medley.
• Garnish ideas: Drizzle with yogurt and sprinkle with fresh parsley and walnuts, pine nuts or sesame seeds.

How to Store Spiced Roasted Carrots

Once they’re cool, you can store any leftovers in an airtight container in the refrigerator for three to five days. Roasted vegetables do tend to turn wrinkly as they cool. The taste is unaffected.

How do you reheat spicy roasted carrots?

You can bring these roasted carrots back to their previous glory by reheating as before on a baking tray for 8 to 10 minutes or tossing in a skillet with a little butter.

Spicy Roasted Carrots Tips

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What can you serve with spicy roasted carrots?

The spicy fall flavors make these carrots a shoe-in for the holiday season but it’s a year-round side dish that goes with any roast, curry or stew. You can even snack on these roasted carrots by themselves with a homemade dill and sour cream or Greek yogurt dip.

Can I roast frozen carrots?

As long as you’re using chunky, thick-cut carrots that won’t wilt and wither in the oven you can get great results with frozen carrots too. However, you must roast them straight from frozen so you’ll toss them while they’re still icy. Thawed carrots would produce underwhelming and mushy results.

How do I get the perfect texture for spicy roasted carrots?

If you’re in any doubt about the doneness of your carrots, pierce them with a fork to check that the center is tender before removing from the oven. To stop the carrots steaming (and turning soft), make sure you give them plenty of space on the tray and use a baking tray with low sides to let the hot air circulate.