Smoky Roasted Baby Carrots with Smoked Paprika

Sneak Preview: Roasted baby carrots with a smoky twist—thanks to smoked paprika! This simple side dish delivers big flavor with minimal effort. Perfect for pairing with any meal!

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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 as quickly as French fries. They smell fabulous when you take them out of the oven. Whenever 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. 

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Why You’ll Love These Smoky Roasted Baby Carrots

• No peeling required—just grab a bag of baby carrots.
• Smoky flavor without a smoker—smoked paprika does all the work.
• Minimal ingredients—just oil, salt, pepper, and smoked paprika.
• Versatile—roast them alongside other dishes for a hassle-free meal.

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Happy Cooks Speak Up

“Wasn’t sure about the paprika and oil, but, it works. Get recipe, easy and tastes great. I just changed the time on smoking to smoke about the same as the other sides, turkey and ham. Really, really good.” — Nick

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What Makes Smoked Paprika Special?

Smoked paprika is made from red peppers dried and smoked over oak wood (Food Lover’s Companion -paid link), giving it a rich, smoky depth. Unlike regular paprika, it adds a subtle grilled flavor to your food without needing an actual smoker.

Pro Tip: Smoked paprika comes in sweet, bittersweet, and hot varieties. For the best balance of flavor in this recipe, stick with sweet smoked paprika.

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Ingredients and Substitutions:

• AVOCADO OR OLIVE OIL:
  • Substitute canola or vegetable oil.
• BABY CARROTS:
  • No peeling, just roast!
  • Peel regular carrots and cut them in thick sticks if you prefer.
• SALT & PEPPER:
  • With a recipe this simple, this basic seasoning is important!
• SMOKED PAPRIKA:
  • The key to that irresistible smoky taste.
  • I promise you’ll find other uses for it in your kitchen, e.g. garnishing this Shepherd’s Pie.

📌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 prefer to cover it with non-stick aluminum foil (paid link) 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.

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FAQs

• Can I use regular paprika instead?
  • Yes, but you’ll lose the smoky depth. Add a touch of liquid smoke if desired.

• How do I store leftovers?
  • Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

• Can I use whole carrots?
  • Absolutely! Just peel and slice them into sticks for even roasting.

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Final Thoughts

Aren’t baby carrots the best invention? I grab them instead of whole carrots, so I don’t have to peel anything. Lazy, I know. I often use baby carrots in this Carrot Casserole, Pot Roast with Beef Broth, Deviled Swiss Steak, and this Cajun Chicken Stew.

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