Smoked Baby Carrots with Paprika (Oven Method)
These roasted baby carrots are tossed with smoked paprika for an easy, flavorful side dish with smoky depth—no smoker needed.
4
servings
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 baby carrots on the sheet. Drizzle with 2 tablespoons 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
Leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Nutritional Information
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