Today is such a fitting day to write this smoky roasted carrots blog post for you guys! It’s the first chilly day of Autumn here in Dallas at a gorgeous 62°. Break out your mittens and scarves!
This weekend my sweet friend hosted a very early Friendsgiving so she could test out some of her holiday recipes before sharing them on her blog. Naturally, I took to the occassion and tested out my own holiday recipe for the blog! These warm smoky roasted carrots are an absolute hit every time and the perfect side for your holiday gatherings. I’m all about taking simple foods to the next level and this recipe does not disappoint.
I’m going to come right out and say that I absolutely did not smoke these carrots. I am not that sophisticated. I am very impressed with anyone who owns and uses a smoker. Kudos!
Additionally, I want to note that I don’t typically peel my carrots, nor do I think it’s necessary. Nevertheless, I think they’re a lot more aesthetically pleasing when you do and because I was making the dish for a group, I decided to go all out. If you wash your carrots thuroughly, the outsides are perfectly fine to eat! It’s actually proven that in most scenarios, if you’re buying fresh organic produce, the skins are the most nutritious part. Furthermore, in the case of carrots, most nutrients are just below the skin and so you may lose some of the nutritional benefit by peeling.
But back to the reasons why these carrots are so delicious, right? This smoky roasted carrot recipe features tons of warm smoky spices to add flavor to this dish. Cumin, paprika and turmeric give every bite just the right amount of kick and roasting them adds a caramelized factor too. Pair them with your Thanksgiving turkey, Christmas ham or Hanukkah latkes… or just eat them out of the dish with a fork.
Pair this recipe with another fabulous Fall side- this brussel sprout and apple salad. Or check out some other carrot recipes like these WHOLE 30 CRISPY CARROT FRIES AND GARLIC DIP or a sweet CARROT BANANA BREAD.
- 2 lb carrots, peeling optional, chop into 1-inch rounds
- 4 cloves garlic, minced
- 1/2 tsp dried onion
- 1/2 tsp pink Himalayan salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 2 tbsp olive oil
- 1/2 c fresh cilantro (or parsley)
- Pre-heat oven to 400°F.
- Place chopped carrots into a large sheet pan or roasting dish.
- Drizzle with olive oil. Toss with all herbs and spices (aside from fresh cilantro or parsley).
- Bake for 40 minutes. When your carrots are soft, (try stabbing them with a fork!) broil for about 5 minutes to add a bit of a crisp.
- Remove from the oven and let cool for 5 minutes before garnishing with chopped fresh herbs. (I use these awesome herb scissors).
Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 263mgCarbohydrates: 17gFiber: 6gSugar: 6gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.