recipe

You’ll love these sweet and savory roasted carrots a whole “bunch!”

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 50 minutes
yield
  • Serves 4

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

1½ pounds
medium carrots with tops
2 tablespoons
extra-virgin olive oil
½ teaspoon
salt
½ teaspoon
paprika
¼ teaspoon
pepper
¼ teaspoon
ground cinnamon
¼ teaspoon
garlic powder
Pinch
cayenne pepper (optional)
1 tablespoon
chopped fresh carrot tops, cilantro, mint, or parsley (optional)

Gather Cooking Equipment

  • Rimmed baking sheet
  • Aluminum foil
  • Cutting board
  • Chef’s knife
  • Vegetable peeler
  • Small bowl
  • Spoon
  • Oven mitts
  • Cooling rack
  • Tongs
  • Serving platter
1
 

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil.

 
2
 
1½ pounds
medium carrots with tops

Place carrots on cutting board and use chef’s knife to trim green tops from carrots, leaving about 1 inch of greens attached; set greens aside and save for garnish or another use. Use vegetable peeler to peel carrots. Transfer carrots to foil-lined rimmed baking sheet.

 
3
 
2 tablespoons
extra-virgin olive oil
½ teaspoon
salt
½ teaspoon
paprika
¼ teaspoon
pepper
¼ teaspoon
ground cinnamon
¼ teaspoon
garlic powder
Pinch
cayenne pepper (optional)

In small bowl, combine oil, salt, paprika, pepper, cinnamon, garlic powder, and cayenne (if using). Use spoon to stir mixture until combined.

 
4
 

Drizzle oil mixture over carrots. Use your hands to toss and rub carrots until evenly coated. Spread carrots into even layer on baking sheet. Wash your hands. Cover baking sheet tightly with aluminum foil.

 
5
 

Place baking sheet in oven and roast for 15 minutes.

 
6
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Ask an adult to remove foil (be careful as steam is released). Use tongs to flip carrots over.

 
7
 

Use oven mitts to return baking sheet to oven and continue to roast, uncovered, until thick ends of carrots are tender, 10 to 15 minutes.

 
8
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let carrots cool for 5 minutes.

 
9
 
1 tablespoon
chopped fresh carrot tops, cilantro, mint, or parsley (optional)

Use tongs to transfer carrots to serving platter. Sprinkle with chopped carrot tops or herbs (if using). Serve.