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Smoked Carrots the Easy Way with Smoked Paprika

Preview: This Smoked Carrots recipe has a secret ingredient that makes these oven-roasted baby carrots memorable: smoked paprika. Amazing smoky flavor!

Smoked paprika is the seasoning that makes these smoky-tasting baby carrots memorable. I keep it in my fridge at all times.

Olive oil and smoked paprika (aka pimenton) combine to make these carrots go down as easily as French Fries. They smell fabulous when you take them out of the oven. Every time I make these, people ask me if the recipe is on this website. Now it is.

This Smoked Carrot recipe is a vegetable side dish nearly everybody will love. After a trip through the oven, sprinkle the browned baby carrots with salt, pepper, and smoked paprika. 

What is smoked paprika?

According to the Food Lover’s Companion, paprika is a powder made by grinding aromatic sweet red pepper pods. Smoked paprika is derived from peppers smoked over oak fires. You can find regular paprika in nearly all grocery stores, but you may have to look a little harder for the smoked variety although it is commonly available online.

Smoked Carrots with a Secret Ingredient--Roasted baby carrots with ranch dressing on the side

The act of roasting it on these carrots will intensify the flavor, making it even more irresistible.

What does smoked paprika taste like?

Smoked paprika will give your food a smoky flavor similar to actually smoking them in a grill like you would a turkey. It is neither hot nor bitter (unless you use the HOT smoked paprika).

What can I substitute for smoked paprika?

Substitute regular paprika. It will give your carrots a beautiful color but not the same divine flavor as using smoked paprika.

Kitchen tip for oven-baked smoked carrots:

Baking baby carrots on a naked baking sheet is a good way to exercise your scrubbing muscles. I much prefer to cover it with non-stick aluminum foil for two reasons.

  1. You won’t have to use as much oil on the carrots.
  2. Nothing sticks to the non-stick foil.

Of course, you could cover the pan with regular foil instead and use lots of oil.

 Baby Carrots sprinkled with Smoked Paprika

More recipes for veggies lovers:

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p.s. Questions or suggestions? Please email me: Paula at

Yield: 4 servings

Smoked Carrots Recipe

Roasted Baby Carrots garnished with parsley

Baby Carrots get the oven-roasted treatment along with a sprinkle of smoked paprika that results in smoky baby carrots.

Prep Time 3 minutes
Cook Time 30 minutes
Total Time 33 minutes


  • 2 tablespoons avocado or olive oil
  • 1 pound baby carrots
  • Salt
  • Pepper
  • Smoked paprika (I just eyeball it--start with a teaspoon or two)


  1. Preheat oven to 425 degrees.
  2. Pour olive oil onto a foil-covered baking sheet with sides.
  3. Add baby carrots and shake pan or stir carrots to cover them with oil.
  4. Season to taste with salt and pepper. Sprinkle liberally with smoked paprika and shake the pan to distribute seasonings.
  5. Bake in the oven for 25-30 minutes. Time may vary according to the size of your carrots.
  6. Serve with Ranch dressing if you like a condiment with every meal like we do.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 83Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 235mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 1g

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Thursday 8th of March 2018

These look so good, Paula. My favorite vegetable! I would never have thought of putting smoked paprika on roasted carrots, so thanks. While I am here, I wanted to give you a new yogurt idea, although I don't know how you feel about cream top yogurt. If you don't like it, you can pass the tip along to someone who does. My favorite yogurt is Brown Cow. It has a nice thick layer of cream on the top. It is hard to get that top without buying milk that is not homogenized, and it is very expensive where I live. So I had the idea that I could use real cream powder, and it worked. It's so much fun when something works! I just put real cream powder in some of the hot milk from the microwave when I warm the milk, whisk it, then add it back before letting it ferment.. It is somewhat difficult to get it to dissolve, but eventually it does. Voila! I get lovely yogurt with a crusty cream top. I find the mouth feel and satisfaction with this yogurt is unbeatable for me.

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