Easy Roasted Carrots

Warm, roasted carrots that are naturally sweet and spiced, making for a delightful and vibrant side dish for any meal.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 120

For the Carrots

2 pounds farm fresh carrots Sweet and tender root vegetables that become caramelized when roasted.
1 tablespoon avocado oil Healthy fat that aids in roasting and flavor enhancement.
1/2 teaspoon sea salt Enhances the overall flavor of the carrots.
1/2 teaspoon freshly ground black pepper Provides a touch of heat and spice.
1 teaspoon chili powder Adds warmth and depth to the flavor profile.
1/2 teaspoon ground cinnamon Provides a hint of sweetness and warmth.
1/4 teaspoon ground cloves Introduces an earthy, aromatic flavor.
1 tablespoon freshly picked thyme Adds a fragrant herbal note for garnish.

Preparation

Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the chili powder, ground cinnamon, ground cloves, black pepper, and sea salt; set aside.
Peel and rinse the farm fresh carrots thoroughly.
Slice the carrots into 1-inch thick, even diagonal pieces.
Place the carrots into a medium bowl, sprinkle with the prepared seasonings, and drizzle with avocado oil. Toss until well coated.

Cooking

Spread the carrots in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Transfer the baking sheet to the preheated oven and roast for 30-40 minutes, tossing the carrots halfway through for even roasting.
Remove the carrots when they are fork-tender and beautifully golden brown.
Transfer the roasted carrots to a serving dish, top with fresh thyme, and enjoy!

Leftover carrots can be stored, covered, in the refrigerator for up to 3-4 days, making them excellent for meal prep.