Roasted carrots are probably one of my favorite ways to eat these tasty vegetables. Roasting any vegetable is probably one of my favorite preparations. I’m not the biggest fan of most veggies raw actually and I think roasting them gives them such a nice depth of flavor.

Funny thing that was not always the case! When I was a young girl I HATED cooked carrots, like with a passion.

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Some vegetables, like carrots, are better for you cooked. For example, the beta-carotene found in carrots are more easily absorbed when cooked. Just another reason to roast them.

Roasted broccoli, carrots and sweet potatoes are probably what I make most just because they are quick and easy. I don’t peel my carrots or typically my sweet potatoes. If you give them a good enough scrub there is no need to peel them. It just takes extra time and the skin or peel has tons of nutrients and benefits.

If the thought of eating the peel is gross to you try peeling the carrots and freezing the peel for smoothies or grinding/pureeing to add to sauces, casseroles, meatloaf, etc. I like to “hide” lots of things like this in my food to give it an extra nutrient kick without kids throwing fits. 😉

Plus carrots are one of the Stress Relieving Foods I mentioned last week.

Roasted Carrots


  • 2 lb. carrots
  • 2 Tbsp olive oil
  • 1 tsp. cinnamon
  • 1 tsp cumin
  • salt & pepper to taste
  • pinch red pepper flakes (optional)


Preheat oven to 425 F. Prepare your carrots by washing and either cutting into matchstick/fry shape or into ringed chunks of 1-2 inches. Put carrots in a large bowl and season with the remaining ingredients. Give a good toss and stir to make sure the carrots are coated nicely and evenly.

Place in a single layer on cookie sheet lined with tin foil or silicone baking mat and bake for 15 – 20 min. I don’t like mine too mushy but I like to make sure they have a good caramelized brown color. Serve immediately

Optional Flavor Changes

  • Garlic Parmesan – season the carrots with the oil, salt and pepper only. Combine some fresh minced garlic (which is actually a stress relieving food also) and grated parmesan in a small bowl. The last 5 minutes of cook time take the carrots out of the oven, sprinkle with the parmesan/garlic mix and put back in the oven.
  • Taco – instead of the cinnamon and cumin flavor add taco seasoning
  • Garlic Rosemary – instead of the cinnamon and cumin add 1-2 Tbsp fresh Rosemary that has been finely diced.
  • Spicy – the cinnamon and cumin would be optional but add paprika and cayenne, to your heat preference.

We typically flavor our sweet potatoes the same way we would roasted carrots. I think the flavor combos work equally well with either and could really be used interchangeably or together. Broccoli we like it with just salt & pepper mostly. We do sometimes add the garlic and parmesan at the end of the cook time though.

How do you prefer to eat your carrots? Do you like them raw, sautéed, roasted, etc.? Maybe you prefer them pickled, juiced or powdered. I’m especially curious who’s tried them pickled … are they any good????

Don’t forget to share this Roasted Carrots recipe! Make it for your next family meal or even Thanksgiving, share with friends on Facebook or pin the image below.

Sweet & Spicy Roasted Carrots in a nice pile on a white plate

Sweet & Spicy Roasted Carrots in a nice pile on a white plate



Linking up with Deborah and Sarah for Meatless Monday!Meatless Monday

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