Oven-Roasted Spiced Carrots Recipe

4.5 22 23
Oven-Roasted Spiced Carrots Recipe
Oven-Roasted Spiced Carrots Recipe photo by Taste of Home
Publisher Photo

Oven-Roasted Spiced Carrots Recipe

Read Reviews
4.5 22 23
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 pounds medium carrots, peeled and 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

Directions

Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat.
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

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.

  • 2 pounds medium carrots, peeled and 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
  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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Reviews forOven-Roasted Spiced Carrots

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Lynda1111 User ID: 6101406 268847
Reviewed Jul. 2, 2017

"Fantastic recipe. Carrots were tender yet firm; spices were right on target. The hardest part was assembling the spices! This is a hit at our house and it's a keeper."

MY REVIEW
maxine41 User ID: 1070263 268514
Reviewed Jun. 26, 2017

"This recipe is so easy and delicious. My husband is not fond of carrots and he loved it."

MY REVIEW
[email protected] User ID: 1368448 261388
Reviewed Feb. 16, 2017

"These were awesome and easy to make! They were not crispy but reminded me of baked sweet potato fries. My husband and son liked them. Will make again."

MY REVIEW
annrms User ID: 2649709 256375
Reviewed Nov. 4, 2016

"I halved the recipe and served it with a roast pork loin dinner. Greatly enjoyed the spice blend. This recipe is on our keeper list!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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
[email protected] 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!"

MY REVIEW
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."

MY REVIEW
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."

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