Why You’ll Love This Cinnamon Spiced Roasted Carrots

• Effortless Elegance. This recipe proves that the most impressive dishes are often the simplest. With just a few minutes of hands-on prep, you can create a side that looks and tastes like it came from a fancy restaurant.
• A Symphony of Sweet and Savory. The natural sugar in the carrots caramelizes beautifully in the oven, and the cinnamon adds a warm, cozy depth that’s surprisingly not too sweet. It’s a perfectly balanced flavor profile that complements almost any main dish you can think of.
• Your Kitchen Will Smell Incredible. Seriously, the combination of roasting carrots and warming spices is a form of aromatherapy. It’s that inviting, comforting scent that makes a house feel like a home.
• Incredibly Versatile. Once you master this base recipe, you can get creative. Add a drizzle of honey or maple syrup for extra sweetness, toss in some chopped nuts for crunch, or even add a pinch of cayenne for a subtle kick.

Ingredients & Tools

• 1.5 lbs carrots, peeled
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped (for garnish, optional)

Tools: A large rimmed baking sheet, parchment paper (for easy cleanup!), a large mixing bowl.

The trick is really in the quality of your spices—fresh, fragrant cinnamon makes all the difference here. And don’t worry about the carrots being perfectly uniform; a little variation in size gives you a mix of tender and slightly crispier bits, which is honestly part of the charm.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes

Before You Start: Tips & Ingredient Notes

• Carrot Shape Matters. Try to cut your carrots into pieces that are roughly the same size. This isn’t about being perfect, but it ensures they all cook at the same rate. Nobody wants some carrots burnt and others still crunchy!
• Don’t Crowd the Pan. This is the golden rule of roasting any vegetable. If the carrots are piled on top of each other, they’ll steam instead of roast. We want caramelization, not sogginess. Using a large enough baking sheet is key.
• The Power of Fresh Spices. Ground spices lose their potency over time. If your cinnamon has been sitting in the cupboard for a year, it’s time for a new jar. You’ll be amazed at how much more aromatic and flavorful the dish becomes.
• Oil Choice. I prefer a neutral oil like avocado or a light olive oil so the spice flavors can shine. A strongly flavored extra virgin olive oil can sometimes overpower the delicate cinnamon notes.

How to Make Cinnamon Spiced Roasted Carrots

Serving Suggestions

Complementary Dishes

• Herb-Roasted Chicken — The simplicity of a classic roast chicken allows the spiced, sweet carrots to truly stand out as a star side.
• Pan-Seared Pork Chops — The slight sweetness of the carrots pairs wonderfully with the savory, juicy flavor of pork.
• Creamy Lentil Soup — Serving these on the side adds a hearty, sweet element that contrasts beautifully with a earthy, creamy soup.

Drinks

• A Crisp Chardonnay — A wine with a little bit of oak and butteriness complements the caramelized notes of the carrots without overpowering them.
• Sparkling Apple Cider — The bubbles and apple flavor are a non-alcoholic match made in heaven for the cinnamon spice.
• Earl Grey Tea — The bergamot in the tea has a natural citrusy warmth that echoes the spices in the dish perfectly.

Something Sweet

• Warm Apple Crumble — Continuing the cinnamon theme into dessert makes the whole meal feel cohesive and incredibly comforting.
• Dark Chocolate Pots de Crème — The deep, rich chocolate provides a sophisticated and decadent contrast to the sweet and savory carrots.
• Simple Vanilla Bean Ice Cream — Sometimes, the classic choice is the best. The cool, creamy vanilla is a perfect, simple finish.

Top Mistakes to Avoid

• Mistake: Using old, dull spices. This is the number one way to end up with bland carrots. Spices are the star here, so make sure they’re fresh and fragrant.
• Mistake: Skipping the flip halfway through. I know it’s an extra step, but it’s so worth it. This ensures even browning and prevents one side from getting too dark while the other steams.
• Mistake: Cutting the carrots too thick or too thin. If they’re too thick, the insides won’t cook through before the outsides burn. Too thin, and they can quickly go from caramelized to charred. Aim for that ½-inch thickness.
• Mistake: Adding sweetener too early. If you decide to add a drizzle of honey or maple syrup, do it in the last 5-10 minutes of roasting. If you add it at the beginning, the sugars can burn and create a bitter taste.

Expert Tips

• Tip: Try different carrot varieties. If you can find them, rainbow carrots not only look stunning but can offer subtle flavor variations. Purple carrots, for instance, can have a slightly peppery note.
• Tip: Add a touch of acidity at the end. A very light squeeze of fresh orange juice or a tiny drizzle of balsamic glaze right before serving can brighten up all the flavors and cut through the richness beautifully.
• Tip: Make them ahead for meal prep. These carrots reheat surprisingly well. Let them cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or toaster oven to maintain texture.
• Tip: Get creative with the spice blend. Love a bit of heat? Add a pinch of cayenne or smoked paprika. For a more savory twist, a little dried thyme or rosemary works wonderfully alongside the cinnamon.

FAQs

Can I use baby carrots instead of whole carrots?
Absolutely! You can use whole baby carrots—just give them a good wash and pat dry. Because they are smaller, you might need to reduce the roasting time by about 5-7 minutes. Keep a close eye on them after the first flip to ensure they don’t overcook. The goal is the same: tender with caramelized spots.

My carrots are still a bit hard after the recommended time. What should I do?
This usually happens if the carrots were particularly thick or cold from the fridge. No worries! Just pop them back in the oven for another 5-10 minute intervals, checking each time. If you’re concerned about the spices burning, you can tent the pan loosely with foil for the extra cooking time to allow them to steam a little and soften up.

Can I make these without oil?
You can try, but the oil is essential for achieving that crispy, caramelized texture. It helps conduct the heat and encourages the Maillard reaction (that’s the fancy term for browning!). Without it, the carrots are more likely to steam and become soft rather than roast. For a lighter version, you could use an oil spray to lightly coat them.

Are these carrots considered a sweet or savory dish?
They wonderfully blur the line! The primary seasonings are savory (garlic, salt, pepper), but the natural sweetness of the carrot and the warm spice of cinnamon give them a dessert-like aroma. This makes them incredibly versatile—they fit right in on a holiday table next to turkey or as a unique side for a weeknight pork roast.

Can I freeze the leftovers?
You can, but be aware that the texture will change. Roasted carrots tend to become a bit soft and mushy upon thawing. They’re best used frozen in soups, stews, or blended into a carrot soup where the texture is less critical. For eating as a side dish again, they are best enjoyed fresh or refrigerated for a few days.