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Smoky Roasted Candied Carrots
Sweet, smoky, and deeply caramelized, these roasted carrots transform a humble root vegetable into the star of the plate. A quick toss in honey, olive oil, cumin, and smoked paprika creates a rich glaze that clings to every piece. Hitting a preheated pan jumpstarts the cooking process, ensuring you get those irresistible golden-brown edges without turning the vegetables to mush. They're an effortless side dish that pairs beautifully with roasted meats or stands out on a holiday table. You'll love how the warm spices balance the natural sweetness.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 tablespoons olive oil
- ¼ cup honey
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon seasoned salt
- 1 bag (2 lb) fresh carrots, cut into 2½-inch pieces
Instructions
- 1Preheat the oven to 450°F and place a 15x10x1-inch baking pan inside for 10 minutes to get hot. A hot pan jumpstarts the caramelization process the second the vegetables hit the metal. Whisk the olive oil, honey, ground cumin, smoked paprika, and seasoned salt together in a large bowl. Add the cut carrots and toss well to coat.
- 2Carefully remove the hot pan from the oven and coat it lightly with cooking spray. Arrange the glazed carrots in a single, even layer. Overcrowding causes them to steam instead of roast.
- 3Roast uncovered for 30 minutes, stirring once halfway through. Remove from the oven when the carrots are tender and golden brown. Transfer them to a serving dish immediately so the honey glaze doesn't stick to the pan as it cools.
Notes
- Prep: Cut the carrots into uniform pieces so they cook at the exact same rate.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm them in a 350°F oven or air fryer for a few minutes to restore the crispy edges.
Recipe Details
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