These Spicy Roasted Carrots transform a simple vegetable into a tasty culinary experience.
Carrots are one of my favorite vegetables. I like ’em raw, cooked, sweet, or savory. Besides adding them to the pan when roasting meat, I traditionally go the sweet route and drizzle them with honey, a pat of butter, and a sprinkle or two of cinnamon. It wasn’t until recently that I decided to try a spicy version. Talk about my mind, or should I say taste buds, being blown!
One of the reasons I like adding honey to carrots is that it gives them a slightly caramelized taste. This recipe combines that with the heat of the spices for one heck of a sweet-and-savory dish. Something completely magical happens when the natural sugars in the carrots meld with the spicy seasonings and the silky sweetness of the honey. The more honey you use, the more caramelized (read: delicious) the result will be.
You can kick up the flavor even more by adding half a teaspoon of cinnamon and a teaspoon of garlic powder to this recipe, which further enhances the sweet and savory notes. Speaking of spices, be sure to use a good-quality smoked paprika. My favorite, if you can get your hands on some, is Spanish smoked paprika. Together with the other spices, it adds such a wonderful complexity to an otherwise simple dish.
How to make this recipe in an air fryer
If you’d rather not turn on your oven, you can easily make this recipe in an air fryer instead. Thanks to the circulating hot air, roasting carrots in an air fryer produces crisp outsides and tender insides, similar to an oven. Simply follow the preparation instructions as listed, and then spread the carrots in your air fryer’s basket, allowing room around them for the air to circulate. If necessary, you can cook them in multiple batches to avoid overcrowding. Air fry them for 10 to 15 minutes at 400˚F, or as your air fryer model directs. Shake the basket or flip the carrots halfway through cooking for even browning.
How do I store leftovers?
Leftover carrots can easily be stored in the refrigerator or freezer. Once cooled to room temperature, refrigerate them in an airtight container for up to 4 days, or freeze the roasted carrots in a freezer bag or container for up to 3 months. Defrost them overnight in the fridge before reheating in the oven or microwave.
Serving suggestions
I typically add carrots to my brisket or roast during cooking so they absorb all the wonderful flavors of the gravy. However, when making Sous Vide Brisket, I serve these spicy roasted carrots on the side. With their bold spices, these carrots are also ideal for serving with a Mexican-style meal like Mexican Chicken, Mexican Cauliflower Rice, Shrimp Tacos, and Green Chicken Enchiladas With Salsa Verde.
Ingredients
- 1 pound carrots
- 1 tablespoon olive oil
- 3/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper
- Salt and pepper to taste
- Honey to taste, optional
- 1 teaspoon lemon juice optional
- 1 tablespoon fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Peel and slice the carrots into 1/4-inch thick slices.
- In a large bowl, toss the carrots with olive oil, chili powder, paprika, ground cumin, cayenne pepper, salt, and pepper until evenly coated. If using, drizzle some honey over the carrots and toss once again.
- Arrange the carrots in a single layer on the baking sheet and roast for 18 to 23 minutes, tossing once halfway through, until they are tender and lightly caramelized.
- Remove the carrots from the oven. Drizzle with lemon juice (if desired) and garnish with chopped cilantro before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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