The paprika balances out the delicate natural sweetness of these yummy sheet pan roasted carrots with a slightly caramelized outside and tender inside. Take your carrots to the next level with this easy recipe for any night of the week.

Baked carrots on serving dish.

If you enjoy this recipe you may like my slow-roasted grape tomatoes recipe or these other yummy side dishes.

Ingredients Notes

Carrots, seasoning and olive oil on countertop.
  • Carrots – 2 small to medium carrots can be sliced thick or cut into lengthwise strips or use fingerling or baby carrots.
  • Seasonings – Salt, pepper, and Smoked Paprika or Spanish Paprika complement the delicate sweetness of the carrots.
  • Olive oil – Use a good extra virgin olive oil.


Other ways to season oven-roasted carrots recipe include sprinkling with brown sugar or glazing with maple syrup.

How to Make Baked Paprika Carrots

Preheat the oven to 425° and slice the fresh carrots.

Raw sliced carrots in bowl.

Add the carrots, oil, and seasoning into a medium bowl, and toss coat the carrot slices.

Sliced carrots on baking sheet.

Arrange the carrots on a parchment lined baking sheet. My most used is this jelly roll pan made by USA Pan.

Baked carrots on oval serving dish.

Bake the carrots for 20 minutes in a 425° oven. When done remove from oven and sprinkle with fresh cilantro or parsley.

Serving Suggestions

  • Serve as a side dish with chicken, steak, meatloaf, or pork chops.
  • Add some roasted tomatoes and a baked potato for a light meal.
Do you need to peel carrots before roasting?

No, just cut the tops off and wash well. Unpeeled roasted carrots have a nice texture and carrot skin gets a little wrinkled with a chewy outside and a creamy tender inside.

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Baked carrots on oval serving dish.

Roasted Carrots

Tender carrots baked with a smoky paprika seasoning and sprinkled with cilantro.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1 servings
Calories: 116kcal
Author:Sydney Dawes


  • 2 teaspoons olive oil
  • ½ teaspoon smoked Paprika
  • teaspoon salt
  • ground black pepper
  • 1 carrots
  • 2 teaspoon fresh cilantro chopped


  • Preheat the oven to 425°
  • Slice carrots lengthwise strips.
  • Place the carrots and other ingredients into a medium-sized bowl and toss to coat.
  • Arrange the carrots in a single layer on the baking sheet.
  • Bake at 425° for a total of 20 minutes, stirring and turning after 15 minutes.
  • Remove from oven and sprinkle with fresh Cilantro


Choose the Right Carrots: Fresh, young carrots usually have the best flavor. Larger carrots can also be used, but they may need to be peeled and cut into smaller, evenly sized-pieces to ensure uniform cooking.
Properly Prep the Carrots: Clean the carrots well to remove any dirt. If the carrots are small and young, you might not need to peel them. For larger carrots, peeling can remove the bitter outer skin.
Cut Evenly: If you’re cutting your carrots, try to make the pieces as uniform as possible to ensure they roast at the same rate.
Use High Heat: Roasting at a higher oven temperature (around 425°F/220°C) will help to caramelize the outside of the carrots and bring out their natural sweetness.
Don’t Overcrowd the Pan: Ensure the carrots are spread out on your baking sheet. Overcrowding can cause the carrots to steam instead of roast, preventing that desired caramelization.
Season Well: Don’t be shy with the seasonings. Salt and pepper are a must, but consider adding herbs like rosemary or thyme, or spices like cumin or paprika, for a flavor boost. A drizzle of honey or a sprinkle of brown sugar can also help enhance the natural sweetness of the carrots.
Use Enough Oil: Toss the carrots in enough oil to coat them well. This will help them roast evenly and prevent them from drying out.
Test for Doneness: Carrots should be tender and slightly caramelized when done. Use a fork to check if they’re tender, and keep an eye out for the edges to start turning golden brown.


Serving: 1carrot | Calories: 116kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 308mg | Fiber: 3g | Sugar: 3g
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