I love adding a Spanish twist to classic winter recipes, like these Spanish Roasted Carrots with cumin and paprika. They are the perfect, quick and healthy side dish for any winter dinner!
If you love healthy vegetarian dishes, try my recipes for marinated carrots and winter salad with orange and pomegranate!
Go to:
Introduction
One of my favorite Spanish vegetable recipes for summer is seasoned carrots. These pickled carrots are coated in garlic and cumin and then drizzled with the highest quality extra virgin olive oil. They are a real treat on a hot day. What would happen if you used the same ingredients to make hot roasted carrots?–the perfect recipe for a Spanish-inspired Thanksgiving side?
The result? Delicious Spanish roasted carrots with cumin and paprika. This would be a great dish to add some spice to at your Thanksgiving or Christmas dinner!
People might think of Spain as blue skies and sunshine, but autumn and winter in Madrid (and throughout northern Spain) are quite cold! It’s the perfect time to stock up on fruit and vegetables at the market and make the most of your bakery.
Ingredients
This easy vegan side dish couldn’t be simpler when it comes to ingredients! Take these key ingredients, and you’ll be ready to Spanish-roast these carrots in no time.
- Carrots: Use fresh washed and peeled carrots. You’ll just need to cut them into ¼ inch rounds and you’ll be good to go!
- Garlic: Save the garlic peel, as we do in many Spanish recipes. The head of garlic used in this recipe will add wonderful flavor and aroma.
- Cumin: I prefer to use whole cumin seeds, but if necessary you can replace them with ground cumin.
- Paprika: Use a delicate Spanish smoked paprika to add a real Spanish touch.
- Olive oil: A great quality extra virgin olive oil will keep the vegetables from sticking, add healthy fats, and keep this recipe Spanish-inspired.
See the recipe card for complete information on ingredients and quantities.
How to Make Spanish Roasted Carrots
If you would like to see full ingredients and instructions, scroll to the end of the post for the printable recipe card.
- Then wash and peel the carrots cut them into ¼-inch rounds. (image 1)
- Then place the sliced carrots in a large bowl add the garlic cloves with skin on. Drizzle with olive oil. (image 2)
- Season to taste with cumin seeds, smoked paprika, salt and pepper. (image 3)
- Spread the carrots on a foil-lined baking sheet and Place in a 220°C (425°F) oven. (image 4)
- Roast the carrots for 25-30 minutes, stirring them halfway through cooking. (image 5)
- Enjoy these Spanish Roasted Carrots with Cumin and Paprika! They pair perfectly with any winter meal. (image 6)
Recipe FAQs
Almost any spice (like cumin and paprika in this recipe) enhances the simple beauty of carrots! I especially like adding garlic to my roasted carrots for an extra kick.
Chances are the carrots are undercooked or the oven temperature is too low. Cooking carrots at a higher temperature (like 425°F or 220°C) will speed up cooking and promote delicious browning.
Expert advice
- It is best to use whole cumin seeds, but if necessary you can replace with 1 and ½ teaspoons of ground cumin.
- Line the baking tray with aluminum foil to make cleaning quick and easy.
- Roast the carrots a little more if you want more color on them.
More vegetarian Spanish recipes
If you liked this recipe, please share it with others!
Follow the Spanish Sabores ON FacebookOK, Twitter, PinterestAND Instagram for more recipes and travel tips.
If you have prepared and enjoyed this recipe, please leave a 5 star review!
Spanish Roasted Carrots with Cumin and Paprika
This quick and easy recipe for Roasted Carrots with Cumin and Paprika will add a Spanish twist to your holiday meal! This simple side dish only takes 30 minutes to prepare.
Print (optional images)
Pin
Evaluate
Portions: 4 Portions
Calories: 79.34kcal
Instructions
-
Preheat the oven to 220°C (425°F).
-
Peel and slice the carrots, then place them in a large bowl.
-
Add the whole garlic cloves (with the skin), olive oil and spices and mix well.
-
Pour onto a foil-lined baking tray and roast at 220°C (425°F) for 25-30 minutes, stirring halfway through.
-
Serve immediately and enjoy your meal!
Notes
- It’s best to use whole cumin seeds, but you can replace them with 1 1/2 teaspoons of ground cumin if needed.
- Line the baking tray with aluminum foil to make cleanup quick and easy.
- If you want them to become more colorful, roast the carrots a little longer.
Nutrition
Serve: 1serve | Calories: 79.34kcal | Carbohydrates: 3.25G | Protein: 0.78G | Fat: 7.44G | Saturated fat: 1G | Polyunsaturated fats: 0.84G | Monounsaturated fats: 5.33G | Sodium: 4.19mg | Potassium: 66.36mg | Fiber: 0.48G | Sugar: 0.16G | Vitamin A: 265.95UI | Vitamin C: 2.31mg | Soccer: 27.85mg | Iron: 1.26mg
Photography by Giulia Verdinelli
