Roasted Carrots

Roasted Carrots

Ever since I saw these little guys at the farmers market, I have been really into carrots. And given that Scott and my weekly Sunday night routine is to just roast a ton of of the veggies from the farmer’s market (this is such a great and easy way to ensure you have something healthy for the week!), I have discovered the pleasure of roasted carrots, yummmmmm! I’ve played around with a few different ways to season them and have come to love this combo. So find your funky carrots, roast them up and eat with whatever makes you happy!

Roasted Carrots
Cook time
Total time
Serves: 2-4
  • 12 baby carrots, peeled (can use larger carrots and cut lengthwise or diagonally) but better to use fresh rather than bagged carrots
  • ¾ tsp paprika (regular or spicy!)
  • ½ tsp sea salt
  • ¾ tsp cinnamon
  • Olive oil
  1. Preheat oven to 400 degrees F.
  2. Combine spices in a small bowl and mix well.
  3. Place carrots in a roasting pan and drizzle with olive oil until well covered. Sprinkle with spice mixture and mix well until carrots are coated with oil and spices.
  4. Place in oven and roast for 20-30 minutes (depending in thickness of your carrots).

Photo Credit: Como.Come.Cami.

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