Smoky Roasted Carrot Spears (Printable Version)
Tender roasted carrots coated in smoky spices for a flavorful, healthy side dish ready in 35 minutes.
# Ingredient List:
→ Vegetables
01 - 8 medium carrots, peeled and cut into spears
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon ground black pepper
07 - 1/2 teaspoon sea salt
→ Garnish (optional)
08 - 2 tablespoons chopped fresh parsley
09 - 1 teaspoon toasted sesame seeds or crushed pistachios
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot spears with olive oil, smoked paprika, cumin, garlic powder, black pepper, and sea salt until evenly coated.
03 - Arrange the carrots in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
04 - Roast for 20–25 minutes, turning once halfway through, until the carrots are tender and the edges are slightly caramelized.
05 - Transfer to a serving platter and garnish with fresh parsley and sesame seeds or pistachios if desired. Serve warm.
# Expert Advice:
01 -
- The smoky spice blend tricks your brain into thinking these spent hours on a grill when the oven did all the work.
- They convert even the most stubborn carrot skeptics into people who reach for seconds before touching the main course.
02 -
- Opening the oven door too often lets the heat escape and turns caramelization into steaming, so trust the timer and resist peeking.
- Tossing the spices with the oil in the bowl before adding the carrots prevents clumps of dry spice from sticking to only a few pieces.
03 -
- Cut your thickest carrots in half lengthwise first so every spear finishes roasting at the same time.
- Let the roasted spears rest on the pan for two minutes before serving, the residual heat finishes the caramelization and the texture improves dramatically.