It’s totally true that your tastebuds change as you get older because when I was a little girl I HATED carrots. I remember being forced to eat carrots that were soft and mushy with all the flavor cooked out of them so I generally just went through life avoiding carrots at all cost. Then something changed. When I committed to healthy eating in my adulthood, I started eating raw carrots with hummus as snacks and became obsessed with the flavor. Carrots are always stocked in my fridge, I drink fresh pressed carrot juice as often as I can and I love roasting crisp, deliciously seasoned carrots at home. My favorite roasted carrot recipe might actually even be my favorite recipe ever. They’re crunchy and a little bit sweet, seasoned with robust flavors of cinnamon, paprika, chili and garlic with a hint of caramelized texture. They’re delicious, aromatic and incredibly easy to make. I can’t get enough and once you try these you’ll be hooked too!
- 1 bunch of fresh carrots with green tops
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- A pinch of sea salt (add more to taste)
- 2 tablespoons olive oil
- 2 tablespoons of agave nectar or honey
- Preheat oven to 400 degrees.
- Trim the greens tops off your carrots so they don’t suck the moisture out of the root (the part you eat).
- Combine both dry ingredients and wet ingredients in separate bowls.
- Place carrots on a baking sheet and drizzle oil-agave mixture on top. Toss to coat.
- Sprinkle on the spice mix and coat evenly. (You can reserved any leftover for future use.)
- Arrange carrots in a single layer so they cook evenly.
- Cook for 20-30 minutes (depending on size) or until carrots are just tender and slightly carmelized, tossing once halfway through.
My Cinnamon Spice Roasted Carrot recipe was originally inspired by this one.