Roasted spicy carrots with salt, thyme, and a slight char from roasting olive oil, topped with bright green cilantro and a hint of lemon juice, are an all-time favorite. This is a beautiful side dish for any season, whether fall or spring.
I love these roasted carrots because they have spicy flavors with a hint of heat, a crunchy texture, and a mild sweetness. They're super easy to make and have fabulous flavors that work well with simple, staple ingredients.
Enjoy serving them with aioli(like this Cajun aioli), cool yogurt dip(like this spicy yogurt sauce), a fresh salad, or grilled meat-an unbeatable, evergreen combo!
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Why You'll All Love This Recipe
⭐️The caramelized flavors!
⭐️Perfect combination with the spices.
⭐️Quick and easy to make!
Ingredients
- Carrots: Use fresh carrots that look firm. Peel the skin and use any carrot color.
- Extra-virgin olive oil: For intense flavors. Or substitute with any neutral-flavored cooking oil.
- Chili powder: This is the Mexican version of chili powder, with heat and mild spices that can be substituted.
- Paprika: Feel free to use smoked or sweet paprika according to personal preference.
- Ground cumin: Brings warmth to the carrots. You can also substitute with freshly crushed cumin.
- Fresh cilantro (optional): Brings freshness to the spiced carrots.
- Lemon juice: You can also substitute with lime juice. Enhances the spiciness and sweetness of the carrots.
How To make Spicy Roasted Carrots
- Peel the carrots and cut them into even pieces.
- Mix spices (chili powder, paprika, cumin, cayenne, salt, and pepper) in a bowl.
- Coat the carrots with olive oil, then toss them in the spice mixture until evenly covered.
- Roast in the preheated oven at 400°F for 20-25 minutes, flipping halfway through.
♨️How To Adjust The Heat
Spicy roasted carrots have a mild heat from the chili powder.
You can adjust the heat by changing the chili powder and cayenne pepper amount. While cayenne pepper and chili powder add heat, paprika and ground cumin add warmth.
If you're unsure, always start with a small amount, then taste and increase to your preferred heat level. Also, remember that the heat will mellow once the carrots are roasted.
Storage & Reheating
You can also use leftover roasted spicy carrots to make grain bowls or carrot soup.
Store the carrots in an airtight container in the refrigerator for up to four days or in the freezer for about three months. To reheat, thaw them in the fridge overnight.
You can quickly reheat in the microwave or the oven at 375°F for about 10 minutes or until warmed. Alternatively, place them on a microwave-safe dish, cover them with a damp paper towel, and heat them in 30-second increments until warm.
FAQ
Serve them with salad, quinoa salad, or chicken yogurt spiced with garlic and herbs. They also pair well with warm pita bread for added flavors and textures.
Yes, you can peel and prep the carrots ahead of time. Place them in an airtight container and refrigerate for up to 24 hours. Add the spices and olive oil just before roasting.
Can I make this dish in the air fryer?
Yes, follow the recipe as directed. Instead of the oven, place the carrots in a single layer in the air fryer basket and cook at 375°F for about 15 minutes, tossing halfway through.
📖 Recipe
Spicy Roasted Carrots
Ingredients
- 1 lb carrots peeled and cut into sticks
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon fresh cilantro chopped (for garnish)
- 1 teaspoon lemon juice optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, chili powder, paprika, cumin, cayenne, salt, and pepper.
- Spread the carrots evenly on the prepared baking sheet.
- Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Once done, garnish with fresh cilantro and a drizzle of lemon juice for extra freshness.
Notes
- Adjust the heat level by modifying the amount of chili powder and cayenne pepper; paprika and ground cumin add warmth without extra heat.
- Peel and cut carrots in advance, store in an airtight container for up to 24 hours before roasting.
- Store leftovers in the fridge for 4 days or freeze for 3 months; reheat in the oven at 375°F or microwave until warm.
- Place carrots in a single layer in the air fryer at 375°F for 15 minutes, tossing halfway through for a crispier finish.
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