Smoky Roasted Carrot Spears (Print Version)
Tender carrot spears coated in smoky spices and roasted until sweet and lightly charred for a vibrant side.
# List of Ingredients:
→ Vegetables
01 - 1½ lbs carrots, peeled and cut into spears
→ Seasonings
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp ground cumin
05 - ½ tsp garlic powder
06 - ½ tsp fine sea salt
07 - ¼ tsp black pepper
→ Garnish (optional)
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tsp toasted sesame seeds
10 - Lemon wedges, for serving
# Step-by-step Instructions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss the carrot spears with olive oil, smoked paprika, ground cumin, garlic powder, fine sea salt, and black pepper until evenly coated.
03 - Spread the seasoned carrots in a single layer on the prepared baking sheet, ensuring they do not overlap for even roasting.
04 - Roast for 25 to 30 minutes, turning the spears once halfway through, until the carrots are fork-tender and lightly caramelized at the edges.
05 - Transfer the roasted carrots to a serving platter. Sprinkle with finely chopped fresh parsley and toasted sesame seeds if desired. Serve alongside lemon wedges.
# Expert Advice:
01 -
- They come together on one pan with barely any cleanup which makes weeknight cooking feel civilized.
- The smoky spice coating transforms ordinary carrots into something you will actually crave.
02 -
- Do not skip the halfway flip or one side will char while the other stays pale and soft.
- Thicker carrot spears need the full 30 minutes while thinner ones can be done at 22 so check early.
03 -
- Pat the peeled carrots dry before tossing with oil because excess moisture prevents proper caramelization.
- Sesame seeds toast themselves right on the hot carrots so no need to toast them separately.