My seasoned roasted carrots are a family favorite. My young daughter loves them! With a few simple seasonings, these roasted carrots taste more like savory sweet potato fries than your ordinary cooked carrot.
- Cutting board
- Kitchen knife
- Cast Iron Skillet or a 9×13 Cast Iron Pan
Ingredients For Seasoned Roasted Carrots
- 1 bag of carrots
- Olive oil
- Onion Powder
- Garlic Powder
How to Make Seasoned Roasted Carrots
To start, you’ll want to prepare your carrots by either washing them to remove any dirt or peel them. You don’t have to peel carrots. The peel of the carrot is safe to eat and contains nutrients, vitamins, and minerals.
Preheat your oven to 375 degrees.
Chop the carrots in two or three pieces depending on how long you want your “fries.” Quarter the rounds and try to keep the pieces relatively uniform in size so they cook evenly.
Toss the carrots in a cast iron pan with olive oil, paprika, onion powder, garlic powder, salt, and pepper. When I cook, I rarely measure, but check out the printable recipe card for a guidelines for the seasonings.
Bake for 25 minutes, stir, and bake for 25 more minutes. Piece a carrot with a fork to test the tenderness. If needed stir again and bake for another 10-15 minutes. I like to make mine fairly soft because I have a 1 year old eating them. Adjust the cooking time for your preferred texture.
Seasoned Roasted Carrots
With a few simple seasonings, these roasted carrots taste more like savory sweet potato fries than your ordinary cooked carrot.
- 1 Bag of Carrots
- 2 TBSPs of Olive Oil
- 2 Tsps of Paprika
- 1 Tsp of Onion Powder
- 1 Tsp of Garlic Powder
- 1/2 Tsp of Salt or to Taste
- 1/2 Tsp of Pepper or to Taste
- Preheat your oven to 375 degrees.
- Chop your peeled or washed carrots two or three times to your desired length.
- Quarter each round.
- Toss with olive oil and seasonings in a castiron skillet.
- Bake for 25 minutes, stir, bake for 25 minutes, check with a fork too if they are tender. Bake for another 10-15 minutes if desired.
- Serve hot with your favorite meal.
Try to keep your carrot "fries" uniform in size so that they cook evenly.
This recipe is very adaptable. If you are using more or less carrots, your cooking time will be the same, just adjust the oil and seasonings.
One whole bag of carrots will look like a lot before you roast them, but keep in mind that the slices will shrink. One bag feeds my family of three with hardly any leftover. If you are making these for a large family or want to enjoy some leftovers the next day, consider doubling the recipe.
Other Recipes You Might Like
Simple Summer Squash Casserole
Simple Cast Iron Cornbread – this recipe is gluten free, but you can easily switch the gluten free flour for your preferred flour