Best Roasted Carrots with Garlic & Spices

4.75 from 4 votes

Best Roasted Carrots with Garlic & Spices

Cut carrots, toss with spices and roast - in about 30 minutes and you have a perfect, inexpensive side dish for both weeknights, family potlucks, and holidays.

Prep Time10

Total Time20

Course: Side Dishes

Cuisine: American

Diet: Gluten Free, Low Fat, Low Lactose

Servings: servings

Calories: 130kcal

Author: Jami Boys

Equipment

Large Sheet Pan 17 inch x 13 inch
Parchment Paper

Ingredients

2 pounds carrots, peeled and trimmed
1 tablespoon avocado oil or olive oil
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper

Optional Spices

1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
⅛ to ¼ teaspoon chipotle powder or cayenne, or to taste

Instructions

Preheat oven to 450 degrees. Line a large baking sheet with parchment.*
Cut the peeled carrots on the diagonal into 1/2 to 3/4-inch slices,** adding them to the pan as you finish them.
Drizzle the carrots with the oil and sprinkle the garlic and spices you'd like over all. Use your hands or a large spoon to toss well, coating the carrots evenly.
Roast carrots for 20 to 25 minutes, stirring halfway through, until the largest pieces are fork tender.
Serve immediately or let cool completely for storing.

Notes

*Use two smaller pans if you don't have a large one.

**If you'd like the carrots to cook quicker, slice into 1/4 to 1/2 pieces and cook 10 to 15 minutes.

Meal Prep & Storage

Let carrots cool completely.

Store any leftovers in an airtight container in the fridge for 2-3 days.

To Freeze: add to a small freezer safe container and freeze for 3-4 months.

For larger amounts you can lay the roasted carrots on a tray to freeze for a couple hours before adding to a freezer container. Doing this will allow you to pull out just what you need.

To Reheat: Let carrots thaw (8-10 hours in the fridge) and then spread on a baking sheet to heat in a 350 degree oven for 10 to 15 minutes or until hot.

Nutrition