Today we’re making Oven-Roasted Carrots with Cinnamon and Spices. This is a perfect side dish for Easter or any time you want to wake up your taste buds a little. And it’s not all about the side dish. You can add these delicious carrots to salads or grain bowls or just eat them as a snack.
How is this roast carrot recipe different?
Many roasted carrot recipes call for either honey or maple syrup, which makes them glazed carrots. Well, we’re not going there today, my friend.
This recipe is for a savory salt and spice blend and I promise you won’t miss the sweeteners! Even better — it’s made with seven simple spices you may already have in your kitchen.
Choose your carrots
Call me a carrot snob, but I prefer whole carrots for this recipe. You can certainly use pre-peeled, pre-washed baby carrots and get good results. Some folks find the packaged baby ones sweeter — although personally, I think they taste a little watered down. I can’t argue with the convenience, though! In either case, you’ll need to adjust the roasting time based on the size of your carrots.
Decide on quantity
The spice blend recipe below makes more than you’ll need for the recommended 4 to 6 large carrots. You can decide to cut the spices in half, increase your carrots — or do as I did and keep all the quantities as written and save some of the spice blend for later.
If you decide to save some of the pre-mixed spices — be sure to store them in an airtight container since exposure to moisture can cause them to clump. Then keep the mix next to your salt, pepper and regular spices so you’ll remember to add it to different dishes.
More ways to use this:
Try it on Brussel Sprouts, Potatoes, Squash or Eggs.
Oven-Roasted Carrots with Cinnamon + HerbsCourse: Vegetable Side DishDifficulty: Easy
This savory cinnamon and spice blend is perfect for carrots and so easy to make. Once you whip up a batch, you’ll find lots of ways to use it!
4-6 large carrots, peeled and cut crosswise into pieces about 2 to 3-inches long
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground turmeric
1 tsp. ground coriander
1/2 tsp. cayenne
1/4 tsp. ground cardamom
1-2 TBSP. sea salt, to taste
- Preheat oven to 400F.
- In a small bowl, mix all spices and salt together.
- Line a large sheet pan with parchment paper and lay out the carrots in a single layer.
- Drizzle with olive oil and sprinkle 2-3 teaspoons of the salt blend over the carrots, until lightly coated.
- Gently toss carrots around to be sure they are evenly coated with oil and salt blend. Re-arrange the carrots in a single layer.
- Roast at 400F for 20 minutes. Using a spatula, flip the carrots and roast for an additional 10-15 minutes or until you can easily stick a fork in them. Cooking time will vary, depending on the size of the carrots.
Looking for more vegetable ideas?
I am not a licensed nutritionist, medical professional or cosmetics expert. The information provided on Honest + Simple is for general informational purposes only. The statements on this website have not been evaluated by the Food + Drug Administration and are not intended to treat, prevent or cure any disease. Before making decisions about your health or other concerns, please consult a qualified professional and do not rely on this website for medical advice.
If you try this oven-roasted carrot recipe, I’d love to hear from you. Be sure to leave a comment so that other Honest + Simple visitors can learn from you, too.