Oven-Roasted Spiced Carrots Recipe
Oven-Roasted Spiced Carrots Recipe photo by Taste of Home
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Oven-Roasted Spiced Carrots Recipe

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4.5 18 19
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I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 2 pounds medium carrots, cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • Dash ground cloves
  • Dash cayenne pepper

Nutritional Facts

3/4 cup: 93 calories, 5g fat (1g saturated fat), 0 cholesterol, 228mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat.
  2. Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally. Yield: 8 servings.
Originally published as Oven-Roasted Spiced Carrots in Taste of Home February/March 2015, p75

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dschultz01 User ID: 1076910 236983
Reviewed Nov. 8, 2015

"We really liked these. The carrots were not crunchy at all, and the taste was very good."

pusspuss01 User ID: 8525717 233346
Reviewed Sep. 23, 2015

"I was disappointed. I don't like crunchy carrots and the spices were not that great. Sorry."

smstillinger User ID: 3094333 231595
Reviewed Aug. 22, 2015

"My whole family loves this. Even the picky one gets excited when I make it."

MY REVIEW User ID: 6993142 226814
Reviewed May. 23, 2015

"After making these carrots a couple of times, 2 of my grown kids requested it for a subsequent dinner. And one of these kids don't consider carrots a favorite veggie! The time and temperature listed in the recipe are right on and I don't mess with that which was written--especially after I tried a different temperature and time to accommodate an entree in order to cook in the same oven and the carrots were less good. If temperatures of entree and carrots differ, I use my second oven. The spice amounts seem correct as well and the carrots are tender but not mushy. Some carmelization will occur during roasting but that's ok. A keeper for years to come!"

meaganteal User ID: 814898 224221
Reviewed Apr. 5, 2015

"Made this for our Easter dinner. GREAT! I loved all the spices and the way it blended together. I will be making this again."

Remenec User ID: 6059530 223950
Reviewed Apr. 1, 2015

"I like the addition of all the spices! It was a refreshing change of pace. I thought I would have to cook them longer, but it was right on target with the recipe. Our kids are plain eaters and weren't huge fans, but my husband and I thought the carrots were delicious."

pajamaangel User ID: 1603339 223151
Reviewed Mar. 19, 2015

"These roasted carrots have a wonderful flavor. I will definitely make these again!"

cherylyoung User ID: 5912806 222851
Reviewed Mar. 15, 2015

"Unlike the other readers, I didn't care for this at all. Way too many spices. I like the idea of roasting them, but due to all the spices, I couldn't taste any carrot at all. Will make again with alot less spices."

suprememongoose User ID: 6987162 222526
Reviewed Mar. 11, 2015

"These carrots are delicious and so easy to make. I'll be making them again for sure! I didn't make any changes to the recipe."

olsoy User ID: 1106803 222152
Reviewed Mar. 6, 2015

"I make roasted carrots all the time and love them, but these spices are a wonderful addition!"

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