Oven-Roasted Spiced Carrots
Total TimePrep: 15 min. Bake: 25 min.
- 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
- 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.
Nutrition Facts3/4 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.
Jan 23, 2020
i love a good kick- the spice was just right!
Jul 25, 2019
Too many spices took over the carrots. Although it's better than all those sugary carrot recipes.
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.
Jun 26, 2017
This recipe is so easy and delicious. My husband is not fond of carrots and he loved it.
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.
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!
Nov 8, 2015
We really liked these. The carrots were not crunchy at all, and the taste was very good.
Sep 23, 2015
I was disappointed. I don't like crunchy carrots and the spices were not that great. Sorry.
Aug 22, 2015
My whole family loves this. Even the picky one gets excited when I make it.
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!