A healthy & tasty plate of roasted carrots
Carrots are naturally gluten-free and add a healthy component to a variety of dishes which is why they’re one of those vegetables I always keep on hand. I use them in salads, smoothies, juices, instead of chips for dips, stocks, soups, and of course I cook them as a side dish, too.
I buy organic carrots in a 10 pound bag – and we always use them all before they go bad.
I’m going to tell another Joe story – if you’re bored with them go ahead and close the page. I almost laughed out loud when I realized my fingers were getting to write about yet another food that he refused to eat before we met.
He wouldn’t eat carrots. Raw, cooked, it didn’t matter. He never complained, he just ate around them. But when I roast carrots, Joe not only eats them but happily piles them on his plate. The great thing about this recipe is that you get a little heat from the paprika and some sweetness from the carrots.
Don’t freak out – there’s no ‘recipe’ for this. I’ve never bothered to measure. Instead, I cut as many carrots as I want to cook, season with salt, pepper, smoked hot Spanish paprika, and extra virgin olive oil, and taste before I pop them into the oven.
I buy the paprika in the bulk section of my specialty grocery store. If you can’t find it try another seasoning you love – maybe curry, cumin, chervil, or thyme.
Serve this healthier side dish with any chicken, fish, grilled meat or even lentils and rice.
SS&GF – The Book
- Thank you, A Sweet Life, for the fabulous interview and feature this week!
- Lauren, from The Spiced Plate is giving away two copies of my new book. Stop by and leave a comment.
Other Healthy, Gluten-Free Carrot Recipes
- Curried Carrot Cauliflower Soup from Whole Life Nutrition Kitchen
- Carrot & Parsley Salad from Kalyn’s Kitchen
- Apple & Carrot Breakfast Cake (dairy-free, fat-free) from SS&GF
- Millet with Carrots, Mushrooms, and Mint from Gluten-Free Goddess
Ingredients
- carrots, as many as you want to prepare
- sea salt, to taste
- fresh ground black pepper, to taste
- smoked hot Spanish paprika, to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Peel carrots and cut to even lengths. Cut carrots in half and if your carrots are large, cut them into fourths. The important thing is to get them into relatively even pieces so they cook evenly.
- Drizzle carrots with extra virgin olive oil, season with salt, pepper, and paprika. Taste and adjust seasoning as desired. Roast carrots for 20 – 25 minutes, until they start to caramelize slightly on the tops. We like them best when they’re still slightly firm and lightly caramelized. Serve hot. They’re great the next day cold, too.
SnoWhite @ Finding Joy in My Kitchen
posted on April 28, 2011 at 12:48 pm
I’ve always wanted to roast carrots in this way… thanks for a great summer dish idea! have you tried them on the grill?
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Christianne
posted on April 28, 2011 at 1:39 pm
Just put my carrots in the oven. All i had was domestic paprika so I added some Piment d’Espelette which my relatives brought me from the Basque country. I’m going to pack them up for a picnic tonight with the Louisiana Philharmonic Orchestra! Thanks again Amy and have a great time at the conference!
Me- It’s Jazz Fest Weekend one of two in New Orleans!
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Alissa @ Not Just Apples
posted on April 28, 2011 at 3:29 pm
amazing! my mum calls me the carrot queen because i love them so much… thanks for this recipe
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jackie
posted on April 28, 2011 at 7:12 pm
Yum, simple yet tasty. I will try these tonight since I just got a bundle of carrots. Thanks.
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Mimi (Gingersnaps)
posted on April 29, 2011 at 6:28 pm
NOM! I can eat these with just as much fervor as fries. My favorite spices to use are garam masala or the sweeter Hungarian paprika.
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Theresa
posted on April 30, 2011 at 11:48 am
Yum! I love making this with cumin. I also love mixing in length wise quartered parsnips. Yummy!
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Melissa
posted on May 1, 2011 at 10:58 am
Hi,
I’m new here and new to eating sugar free, gluten free(about 2 weeks now). I found your website after ordering your book from amazon. My husband also does not eat carrots whether raw or cooked. I made these last night with dinner and he loved them. He ate them all and asked me to make more. I couldn’t believe it. Thanks for the recipe. Delicious! I can’t wait to get your book.
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Lauren
posted on May 2, 2011 at 10:00 am
Going to try this tonight!
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Alta
posted on May 5, 2011 at 9:55 am
These sound lovely. I adore roasted carrots – I should make them more often. Like your smoked paprika idea – yum.
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Clair
posted on May 15, 2011 at 9:14 am
I made these the other day and loved them! Now we will probably keep carrots around all the time, just for this recipe. Thanks for sharing!
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Sarah
posted on September 14, 2011 at 8:39 pm
So good! I used regular paprkia and a chipotle chili powder. Mmmm! It’s like vegetable candy. And I don’t even like veggies much.
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Amy Reply:
September 16th, 2011 at 2:46 pm
@Sarah, Roasted veggies are the easiest way to convert anyone who thinks they don’t like vegetables.
Love your spices.
Hugs,
Amy
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Nancy Bennett
posted on September 19, 2011 at 2:20 pm
Anyone try this with Turmeric???? Talk about healthy
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