Smoky Roasted Carrot Spears (Printable Version)
Caramelized carrot spears seasoned with smoked paprika and roasted until perfectly tender and smoky.
# Ingredient List:
→ Vegetables
01 - 1½ lbs carrots, peeled and cut into spears
→ Seasonings
02 - 2 tbsp olive oil
03 - 1½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp ground cumin
06 - ¾ tsp kosher salt
07 - ¼ tsp freshly ground black pepper
→ Garnish
08 - 2 tbsp chopped fresh parsley
09 - 1 tsp sesame seeds
10 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the carrot spears with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Spread the carrots in a single layer on the prepared baking sheet, ensuring they are not crowded.
04 - Roast for 25–30 minutes, flipping halfway through, until the carrots are tender and have caramelized edges.
05 - Transfer to a serving platter. Sprinkle with fresh parsley and sesame seeds if desired. Serve with lemon wedges on the side.
# Expert Advice:
01 -
- The smoky flavor makes vegetables feel indulgent, and even people who think they dislike carrots will come back for seconds.
- It takes almost zero effort, uses pantry spices you probably already have, and fills your kitchen with the most incredible aroma while it roasts.
02 -
- Do not skip flipping the carrots halfway through, because the side touching the pan will burn while the top stays pale if you leave them alone.
- A pinch of chipotle chili powder added to the spice mix takes the smokiness to a whole new level without adding much heat.
03 -
- Taste a raw carrot before seasoning, because particularly sweet ones need less paprika and more salt, while older, less sweet carrots benefit from a heavier hand with the smoked spices.
- Let the baking sheet preheat in the oven for a few minutes before adding the carrots, and the initial sizzle creates an incredible caramelized crust on contact.