Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
get exclusive access to delicious recipes, honest product reviews, wellness tips, and all the juicy grownup dish you won't find anywhere else.
Sign up here!
These smoky roasted carrots couldn’t be easier or more delicious. Seriously, if you can chop vegetables, toss them with spices, and put them in the oven, you’re on your way to the easiest, yummiest side dish.
I was never really a fan of cooked carrots until I tried roasting them. The smoked paprika imparts a lovely smoky essence and beautiful color. As the carrots cook they’ll get softer and sweeter and slightly caramelized. I like them really well done – almost burnt.
And, as you can see in the photo below, you can add other vegetables to the sheet pan. Red onions work great. So does broccoli.
You can use ANY kind of carrots in this recipe: whole carrots, baby carrots, presliced carrot chips, rainbow carrots … you name it. I like to use rainbow carrots just because they’re so pretty but truthfully they all taste about the same. Also, you can leave your carrots whole or slice them in half. The smaller the pieces, the faster they will cook.
I can’t wait for you to try these smoky roasted carrots. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
Smoky roasted carrots couldn’t be easier, or more delicious. They’re the ideal side dish for a quick and healthy weeknight dinner. Try this recipe today!
One pound of carrots, peeled and cut into 1″ pieces (see note).
Three tablespoons olive oil
One tablespoon smoked paprika
Salt and pepper to taste, or use M-Salt
Toss carrots with olive oil and spices.
Place seasoned carrots on a sheet pan lined with parchment paper or foil, arranging in one layer
Roast in 425 degree oven for 20 – 30 minutes, until they are soft and slightly charred.
(Optional) Garnish with chopped thyme or chives
You can use ANY kind of carrots in this recipe: whole carrots, baby carrots, pre-sliced carrot chips, rainbow carrots … you name it. I like to use rainbow carrots just because they’re so pretty but truthfully they all taste about the same.
Also, you can leave your carrots whole or slice them in half. The smaller the pieces, the faster they will cook.