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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. Unique smoky flavor even without using a smoker!

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

Olive oil and smoked paprika (aka pimenton) combine to make these carrots go down quickly 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. 

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

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 derives from peppers smoked over oak fires. You can find regular paprika in nearly all grocery stores. However, you may have to look a little harder for the smoked variety, although it is commonly available online.

The act of roasting 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 smoking them in a grill like you would a turkey. However, 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 an excellent way to exercise your scrubbing muscles. However, 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. Use lots of oil.

 Baby Carrots sprinkled with Smoked Paprika

More recipes for veggies lovers:

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

p.s. If you have any questions or suggestions, you can email me privately: Paula at

Hope to see you again soon!

Roasted Baby Carrots garnished with parsley

Smoked Carrots Recipe

Baby Carrots get the oven-roasted treatment along with a sprinkle of smoked paprika that results in smoky baby carrots.
Paula Rhodes
4.5 from 2 votes
Prep Time 3 mins
Cook Time 30 mins
Total Time 33 mins
Course Vegetables and Side Dishes
Servings 4 servings


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


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


Serving: 1gCalories: 102kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 89mgPotassium: 269mgFiber: 3gSugar: 5gVitamin A: 15638IUVitamin C: 3mgCalcium: 36mgIron: 1mg
Keyword baby carrots, carrots, roasted veggies, side dishes, vegetables
Cuisine American
Tried this recipe?Let us know how it was!
Recipe Rating

Shad Pembley

Wednesday 24th of November 2021

These are roasted - smoking refers to using smoke as the primary method of cooking. You didn't use a smoker, you used an oven. Even if you add smoked paprika, an oven is an oven. Hope that clears things up for you!


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.