Smoked Baby Carrots with Paprika (Oven Method)
Sneak Preview: These smoky roasted baby carrots get their flavor from smoked paprika instead of a smoker, making them an easy vegetable side dish ready in about 30 minutes.
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Smoked paprika is the seasoning that gives these roasted baby carrots their unmistakable smoky flavor even though they’re made entirely in the oven—no smoker required. I keep a jar in my fridge at all times.
Olive oil and smoked paprika make these carrots disappear as quickly as French fries. They smell wonderful when they come out of the oven, and people always ask me for the recipe. Now it’s here for you, too.
What Makes Smoked Paprika Special?
Smoked paprika is made from red peppers dried and smoked over oak wood (Food Lover’s Companion -paid link), which gives it a rich, smoky depth without using a smoker.
It comes in sweet, bittersweet, and hot varieties. For this recipe, I recommend sweet smoked paprika for the best balance of flavor.
Ingredients & 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—try sprinkling it over deviled eggs, roasted potatoes, or hummus.
Smoked Baby Carrots with Paprika (Oven Method)
Ingredients
- 2 tablespoons (28 g) avocado or olive oil
- 1 pound (454 g) baby carrots
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1-2 teaspoons smoked paprika
Instructions
Preheat and Prep:
- Heat oven to 425˚F (220˚C). Line a baking sheet with non-stick foil or parchment paper
Coat the Carrots:
- Spread 1 pound (454 g) baby carrots on the sheet. Drizzle with 2 tablespoons (28 g) avocado or olive oil, then sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and 1-2 teaspoons smoked paprika. Toss to coat evenly.
Roast:
- Bake for 25-30 minutes, shaking the pan halfway through. The carrots should be tender and slightly caramelized.
Serve & Enjoy:
- Great as a side dish or snack—try them with Ranch dressing for extra flavor!
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
No. Smoked paprika gives these roasted carrots their smoky flavor without using a smoker.
Yes, but you’ll lose the smoky depth. Add a touch of liquid smoke if desired.
Yes. Peel and cut whole carrots into sticks so they roast evenly.
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 Carrot Casserole, Pot Roast with Beef Broth, Deviled Swiss Steak, and this Cajun Chicken Stew.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Wasn’t sure about the papkrka and oil, but, it works. Get recipe, easy and tastes great. I just changed the time on smoking to smoke about the same with other sides, turkey and ham. Really, really good.
Nick,
Thanks so much for taking the time to come back and leave a comment. You’re the best!!
Love this recipe and have used it often. Est way ton add a fresh vegetable to your meal without a lot of extra work. And… another way to eat carrots other than the traditional roast, potatoes and carrots meal.
Hi Debbie,
Glad you like these and enjoy them often.
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!
“Smoky carrots with smoked paprika” doesn’t exclusively imply they were smoked. As you noted, the recipe uses smoked paprika, which is what imparts the “smoky” flavor. The article also suggests using liquid smoke, if smoked paprika is not available, again emphasizing the “smoky” aspect comes from the ingredients and not the cooking method. Hope that clears it up for you!
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.