Paprika Roasted Rainbow Carrots

As the days get shorter and the nights a little chillier, I find myself reaching for dinners that are warm and comforting for Fall nights at home. Seasoned with just a little olive oil and a sprinkle of spices, these carrots’ natural sweetness really shine in this side dish. This is also a great place to start if you’re looking to get a little more adventurous with your roasted carrots— add a touch of honey, cinnamon or coconut sugar to make a sweet glaze. I added a sprinkle of fresh thyme at the end for an herb-y and fresh flavor! 

Paprika Roasted Rainbow Carrots

As the days get shorter and the nights a little chillier, I find myself reaching for dinners that are warm and comforting for Fall nights at home. Seasoned with just a little olive oil and a sprinkle of spices, these carrots’ natural sweetness really shine in this side dish. This is also a great place to start if you’re looking to get a little more adventurous with your roasted carrots— add a touch of honey, cinnamon or coconut sugar to make a sweet glaze. I added a sprinkle of fresh thyme at the end for an herb-y and fresh flavor! 

Ingredients
  

  • 5 large carrots
  • 2 tbsp extra virgin olive oil
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • Optional: fresh thyme for sprinkling and garnish

Instructions
 

  • Preheat the oven to 400F. Peel the carrots and slice into long pieces.
  • Transfer the carrots to a parchment lined baking sheet and add the oil and spices. Toss well to coat evenly.
  • Bake for 20-25 minutes until the carrots are fork-tender. I added a bit of fresh thyme after roasting but this step is optional!
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Paprika Roasted Rainbow Carrots