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- 1 lb baby carrots (or regular carrots, cut into sticks) - 2 tablespoons olive oil - 1 tablespoon honey - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - Fresh parsley, chopped for garnish - 1 tablespoon sesame seeds (optional) You need fresh ingredients to make this dish pop. I love using baby carrots. They are sweet and tender. If you can’t find them, regular carrots work just as well. Just cut them into sticks. For the base, olive oil adds richness. Honey brings a nice sweetness. It pairs perfectly with the spices. Speaking of spices, smoked paprika adds depth. Ground cumin gives an earthy note. If you like heat, cayenne pepper is your friend. You can adjust this spice to match your taste. Don’t forget to season with salt and pepper. They enhance all the flavors. For garnish, fresh parsley brightens the dish. Sesame seeds can add a nice crunch. For the full recipe, follow the instructions closely to enjoy these oven-roasted carrots. - Preheat your oven to 425°F (220°C). - In a large bowl, combine the olive oil, honey, smoked paprika, cumin, cayenne pepper, salt, and pepper. Mix well to create a marinade. First, getting the temperature right is key. A hot oven makes the carrots tender and gives them a nice caramelized look. The marinade is where the magic happens. Each spice adds a unique flavor, making the carrots taste amazing. - Toss baby carrots in the marinade until fully coated. Add the baby carrots to your bowl. Make sure to coat each carrot well. You want every bit of carrot to soak in that flavorful mix. This step ensures each bite bursts with taste. - Line a baking sheet with parchment paper and spread carrots evenly. - Roast in the oven for 25-30 minutes, stirring halfway through. Next, prepare your baking sheet. Parchment paper helps with easy cleanup. Spread the carrots out in a single layer. This allows them to roast evenly. Roasting for 25-30 minutes lets the flavors deepen. Stir halfway through to ensure all sides get that lovely golden color. These steps, from prep to roasting, give you the best oven-roasted carrots. For a full recipe, check the details above! To make your carrots tender and sweet, choose baby carrots or cut regular carrots into sticks. They can roast evenly this way. Coat them well with olive oil and spices. This helps them caramelize in the oven. Stir the carrots halfway through roasting. This step ensures they cook evenly and get that nice brown color. Spices can make your roasted carrots pop. Try adding thyme or rosemary for a fresh taste. A pinch of garlic powder also adds great flavor. For a sweet touch, drizzle honey over the carrots before serving. This makes them even more delicious. If you want some crunch, sprinkle sesame seeds on top. This adds texture and flavor to your dish. Remember, you can find the full recipe above for more details! {{image_2}} You can change up this recipe by using other root veggies. Try parsnips, sweet potatoes, or beets. Each of these adds a unique flavor. You can also mix in seasonal veggies. Zucchini, bell peppers, or even Brussels sprouts work well. This way, you get a colorful, tasty dish. To make the recipe vegan, simply swap honey for maple syrup or agave nectar. This keeps the sweetness without using animal products. For gluten-free needs, this recipe is already safe since it has no gluten ingredients. You can also adjust spice levels. If you want less heat, leave out the cayenne pepper. Want more spice? Add extra to suit your taste. Enjoy the flavors in a way that fits your diet! To store your roasted carrots, let them cool first. Place them in an airtight container. Glass or plastic containers work well. You can store them in the fridge for about 3 to 5 days. If you want to keep them longer, consider freezing them. Just make sure to use a freezer-safe bag or container. They can last up to 3 months in the freezer. To reheat oven-roasted carrots, preheat your oven to 350°F (175°C). Place the carrots on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 to 15 minutes, or until warmed through. You can also use a microwave. Just place carrots in a bowl and cover. Heat for about 1 to 2 minutes. This method can make them soft. To keep their texture, I recommend the oven method. Enjoy your tasty leftovers just like they were fresh! Yes, you can use frozen carrots. However, fresh carrots give better taste and texture. Frozen carrots may lose some crunch when roasted. If you choose frozen, be sure to thaw and dry them first. This will help avoid excess moisture and ensure a great roast. To add heat, increase the cayenne pepper. Start with a little more and taste as you go. You can also add crushed red pepper flakes for a different spice profile. For a unique twist, try adding a dash of hot sauce to the marinade. This will give your oven-roasted carrots a nice kick. Oven-roasted carrots are very versatile. They go well with grilled chicken, fish, or pork. You can serve them alongside quinoa or rice for a hearty meal. They also make a great side for a fresh salad. The sweet and spicy flavors complement many dishes, so feel free to get creative! For the full recipe, check the earlier sections. Oven-roasted carrots are easy and tasty. You learned how to make them with simple ingredients like carrots, olive oil, and honey. I shared tips for the perfect roast and ways to spice it up. You can also swap in different veggies or make the dish vegan. Remember, leftovers are easy to store and reheat well. Enjoy this versatile side dish at your next meal! It will impress everyone at your table.

Oven-Roasted Carrots

Discover the perfect blend of flavors with these Sweet and Spicy Oven-Roasted Carrots! This easy recipe features tender, caramelized carrots tossed in a delicious marinade of honey, smoked paprika, and cayenne pepper. Ideal for any meal, these vibrant veggies are sure to impress. Ready in just 40 minutes, they're a must-try side dish! Click through for the full recipe and add a tasty twist to your dinner table!
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Ingredients
  

1 lb baby carrots (or regular carrots, cut into sticks)

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

Fresh parsley, chopped for garnish

1 tablespoon sesame seeds (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the olive oil, honey, smoked paprika, cumin, cayenne pepper, salt, and pepper. Mix well to create a marinade.

      Add the baby carrots to the bowl, tossing them until they are well coated with the marinade.

        Line a baking sheet with parchment paper for easy cleanup, then spread the carrots in a single layer on the sheet.

          Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through to ensure even cooking.

            Once done, remove from the oven and let them cool for a few minutes.

              Transfer the roasted carrots to a serving dish and drizzle with a little extra honey if desired. Sprinkle with chopped parsley and sesame seeds for an added crunch and flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4