You’ll love these sweet and savory roasted carrots a whole “bunch!”
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil.
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.
In small bowl, combine oil, salt, paprika, pepper, cinnamon, garlic powder, and cayenne (if using). Use spoon to stir mixture until combined.
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.
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.
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.