Sweet and Smoky Roasted Carrots

Today we are making carrots. Nuh-uh-uh, don’t touch that dial! These carrots are not your Bubby’s tzimmes. Especially not this Bubby. These carrots are warm, spicy and smoky with their naturally sweet flavors amplified by roasting them at high heat in the oven.

Sweet and Smoky Roasted Carrots

These smoky carrots impart an incredible sweetness in every bite. According to Amy Sowder in her wonderful article on Chowhound, “Dry-heat cooking by roasting, helps release the natural sugars in vegetables. This caramelization is a non-enzymic browning reaction that happens when there is no water and sugars break down from the heat, according to the Science of Cooking. In the last stage of caramelization, hundreds of new aromatic compounds form, creating a range of complex flavors. The result is a sweet, nutty, toasty flavor. ” Among the best vegetables for caramelization are root vegetables, which include carrots.

Long the domain of a certain long-eared rabbit, carrots, a tasty and highly nutritious root vegetable, don’t get nearly enough respect. But step aside Bugs, we’re about to change that today. This wonderful recipe is from the inimitable Dorie Greenspan from her latest cookbook entitled, Everday Dorie: the Way I Cook . This recipe can be made with rainbow carrots, sweet Nantes carrots and even that package of carrots from the supermarket that’s lying in your vegetable crisper. So don’t wait. Make these carrots right away!

I’m making this recipe with Nantes carrots; Nantes carrots are crunchy and tender with a mild, sweet taste. This variety of carrots can be found in your local supermarket. Don’t peel your carrots (yes you read that correctly). Scrub them well and leave the skin on. Make sure that the carrots are all similar in size; if you have some larger or thicker carrots, slice them lengthwise so that all of the carrots will roast evenly.

Assemble your ingredients for the spice mixture. Combine the cider vinegar, smoked paprika, salt, cumin and cayenne. Whisk together and add the olive oil and honey. If you miss this direction and dump everything together in your bowl, that’s fine.

Spread the carrots out on a parchment lined 11 X 17 inch baking sheet. Drizzle about 3-4 tablespoons of the dressing mixture on the carrots. Coat the carrots well with the mixture .  (You can rub it in with your hands). The remaining spiced dressing can be reserved in the refrigerator for making this recipe again another day. Yeaahhh!!

Bake the carrots in a preheated, 425 F. oven for 25-35 minutes. Your baking time will  depend on the size of your carrots and your oven. The carrots will be slightly charred and wrinkly when done.

Pile the carrots onto your serving platter and bring them to the table. 

Print Recipe

Sweet and Smoky Roasted Carrots

Vegetables and Sides

By Everyday Dorie: the Way I Cook by Dorie Greenspan – Serves: 6-8

Prep Time: 20 minutes – Cooking Time: 25 minutes – Total Time: 45 minutes

Oven roasted carrots that are slightly charred on the outside and soft, sweet, spicy and smoky on the inside.

Ingredients

• 1/4 cup cider vinegar
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons fine sea salt
• 1 1/4 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 pounds (907 grams) carrots, scrubbed, trimmed and dried gently

Instructions

1

Preheat the oven to 425 F.

2

Line a 11 X 17 inch baking pan with parchment paper.

3

Mix together the cider vinegar, smoked paprika, sea salt, cumin and cayenne.

4

Once the mixture is smooth, add the olive oil and honey.

5

Scrub the carrots with the peel still on and pat dry. If you are using carrots with the tops attached, trim the tops. The carrots should be about the same size. If you have some larger carrots, halve them lengthwise so that all the carrots will roast evenly.

6

Spread the carrots on your parchment lined baking sheet and drizzle 3-4 tablespoons of the spiced dressing (olive oil, cider vinegar, honey, spice mixture) over the carrots. The rest of the spiced dressing can be stored in your refrigerator for making this recipe again another time.

7

Massage the dressing into the carrots well.

8

Roast the carrots on the center rack in your preheated oven for 25-35 minutes.

9

The carrots will appear to be wrinkly and slightly charred when done.

Notes

These sweet and spicy carrots can be served hot or at room temperature. Dorie Greenspan recommends mixing the reserved spicy carrot dressing with mayonnaise for a dip or mixing it with yogurt and placing the seasoned yogurt underneath the carrots when serving. I think that these carrots are absolutely sensational without any embellishment.