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Roast Baby Carrots with Smoked Paprika

Preparing Roast Baby Carrots with a Secret Ingredient is a vegetable nearly everybody will love. After a trip through the oven, sprinkle with salt, pepper, and smoked paprika. 

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

THE SECRET INGREDIENT IN THIS RECIPE

Smoked paprika is the seasoning that makes these carrots memorable. I keep it in my fridge at all times. But if you don’t, you can leave it out.

However, it adds an enticing flavor note that makes 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.


Roasted Baby Carrots with a Secret Ingredient -- raw but seasoned baby carrots on baking sheet

MORE RECIPES FOR VEGGIE LOVERS


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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula


Roasted Baby Carrots garnished with parsley

Roasted Baby Carrots with Smoked Paprika

Yield: 4 servings
Prep Time: 3 minutes
Cook Time: 30 minutes
Total Time: 33 minutes

Baby Carrots get the oven-roasted treatment along with a sprinkle of smoked paprika.

Ingredients

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

Instructions

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

Did you make this recipe?

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Becky

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.