Smoked Carrots the Easy Way with Smoked Paprika

Sneak 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 Carrots with a Secret Ingredient--Roasted baby carrots with ranch dressing on the sidePin

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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. 

Four Reasons Why You Need This Recipe

  1. No need to peel carrots–use baby carrots
  2. A smoky flavor without a lot of work
  3. Only two ingredients, plus salt and pepper
  4. Easy to roast on a baking sheet alongside other meat and veggies

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


What Is Smoked Paprika?

According to the Food Lover’s Companion (paid link), 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, like smoking it on a grill like 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 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.


 Baby Carrots sprinkled with Smoked PaprikaPin

Parting 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.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Roasted Baby Carrots garnished with parsleyPin
Yield: 4 servings

Smoked Carrots Recipe

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

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(5 stars if you loved it)

5 from 7 votes
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Prep time: 3 minutes
Cook time: 30 minutes
Total time: 33 minutes

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 oven to 425˚F (220˚C).
  • Pour 2 tablespoons (28 g) avocado or olive oil onto a foil-covered baking sheet with sides.
  • Add 1 pound (454 g) baby carrots and shake pan or stir carrots to cover them with oil.
  • Season to taste with ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle liberally with 1-2 teaspoons 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.

Nutrition

Serving: 1 | Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 89mg | Potassium: 269mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15638IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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6 Comments

  1. 5 stars
    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.

    1. Nick,
      Thanks so much for taking the time to come back and leave a comment. You’re the best!!

  2. 5 stars
    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.

    1. Hi Debbie,

      Glad you like these and enjoy them often.

  3. Shad Pembley says:

    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!

  4. 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.