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Spiced carrots roasted to caramelize their sugars to create a sweet yet smoky side dish. Dip these beauties in a greek yogurt dip combined with thai red chili paste, some fresh herbs, and zest. This gorgeous combo is a great companion to your Honey-Garlic Pork Chops, Turkey Meatballs with Lemony Rice and Peas, or Falafel Patties! Maybe even a simple piece of grilled chicken will be just as lovely!
This recipe was created for a collaboration on Instagram with the theme of carrots. The reason why this recipe works is that carrots are usually sweeter when roasted. These carrots are roasted in a high-temperature oven until caramelized and tender-crisp. This is a cooking method that intensifies their flavor and brings out their natural sweetness. I usually roast my carrots with smoky, spicy, or savory spices and herbs. Never roast carrots with sugar! Unless you’re doing a brown sugar glazed carrot, then that is the only acceptable time.
How to Roast Carrots in the Oven
Roasting carrots is easy. This technique can be used with most roasted vegetables.
- Prep the carrots by washing, peeling (optional), and cut if they’re large. (Baby Carrots or smaller carrots can stay whole).
- Season with salt, pepper and olive oil. This recipe calls for cumin, coriander, ground mustard and smoked paprika.
- Roast the carrots on a pan and roast until browned and tender.
Do You Have to Peel Carrots for Roasting?
I prefer to peel my carrots before roasting, but you don’t have to. Peeling the carrots gives them a cleaner appearance. If you choose not to peel, scrub them with a veggie brush to make sure you get rid of any dirt or debris before cooking.
Roasting Baby Carrots
This recipe works just the same with baby carrots however they might need a bit less time! Some brands of baby carrots are quite small, so start checking your roasted carrots after about 15 minutes.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Roasted Spiced Carrots with Red Chili Yogurt
Ingredients
- 1 lb small carrots, peeled, tops trimmed to 1/2″
- Salt and pepper, to taste
- 1 tsp English mustard powder
- 1 tsp hot smoked Spanish paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander or fennel
- 4 tbsp vegetable oil, divided
- 1/4 cup plain Greek yogurt
- 1 tbsp thai red chili paste
- 2 tsp chopped fresh thyme, plus more for garnish
- 1/2 tsp finely grated lemon zest
Instructions
- Preheat the oven to 400F. Cut the peeled carrots on a bias (angle) in half and place them into a mixing bowl. Toss carrots with 1 tablespoon oil.
- In a separate small bowl, mix mustard powder, paprika, cumin, and coriander. Add spice mixture to the carrots; season with salt and pepper and toss to coat.
- Line a baking sheet with aluminum foil. Use 2 tbsp of oil to drizzle onto the foil. Add the carrots, then drizzle the remaining oil on top.
- Bake the carrots for 30 minutes, flipping the carrots halfway through cooking.
- Meanwhile, place the yogurt in a small bowl; season with salt and pepper. Add the red chili paste, thyme, and lemon zest. Gently swirl ingredients, stopping before yogurt turns pink.
- Serve with lemon wedges, if desired.
Notes:
NOTE: You can do the yogurt a day early to allow the flavors to really come together.
For some reason, the nutritional info is not working. Sorry!
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Miss Raven's Kitchen 
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