Smoky Roasted Carrot Spears (Printable)
Carrot spears roasted with smoked paprika and cumin until tender and caramelized with deep smoky flavor.
# List of ingredients:
→ Vegetables
01 - 8 large carrots, peeled and cut lengthwise into spears
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon ground black pepper
07 - 1/2 teaspoon sea salt
→ Garnish (optional)
08 - 2 tablespoons chopped fresh parsley
09 - 1 teaspoon toasted sesame seeds
10 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the carrot spears in a large bowl. Add olive oil, smoked paprika, cumin, garlic powder, black pepper, and salt. Toss until the carrots are evenly coated.
03 - Arrange the seasoned carrot spears in a single layer on the prepared baking sheet, ensuring even spacing for proper caramelization.
04 - Roast for 25–30 minutes, turning halfway through, until the carrots are tender and the edges are caramelized.
05 - Remove from the oven and transfer to a serving platter. Garnish with chopped parsley and sesame seeds if desired. Serve with lemon wedges.
# Expert Advice:
01 -
- The smoky depth tricks your brain into thinking these spent hours on a grill when the oven did all the work.
- They convert even the most stubborn carrot skeptics at your table, especially children who usually push orange vegetables aside.
02 -
- Crowding the pan is the single biggest mistake because the carrots steam instead of roast and you lose that irresistible charred edge entirely.
- Flipping halfway through is not optional since the bottom browns much faster on most baking sheets and you want even color on both sides.
03 -
- Buy the thickest carrots you can find because thin ones overcook before they develop any real caramelization.
- Let the roasted spears rest for two minutes on the pan before serving so the sugars firm up slightly and they hold their shape better.