Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Brown Sugar and Spice Roasted Carrots

Email Brown Sugar and Spice Roasted Carrots

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Brown Sugar and Spice Roasted Carrots

Active Time: 10 minutes   |   Total Time: 40 minutes   |   Serves Serves 4 to 6  |  Vegan

  • 1½ pounds thin carrots
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons packed dark brown sugar
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon chopped fresh dill

Heat the oven (with the oven rack in the middle) to 425°F.

Peel the carrots. If they are longer than 7 inches, cut them in half crosswise. If they are thicker than ¾ inch, cut them in half lengthwise. Otherwise, leave them whole.

Put the carrots on a rimmed sheet pan. Drizzle with the oil and, using your hands, toss them together to coat.

In a small bowl, stir together the brown sugar, paprika, cumin, salt, black pepper, and cayenne. Sprinkle over the carrots and toss again. Spread in a single layer and roast for 25 to 30 minutes, shaking the pan half-way through, until the carrots are tender. They will be candied and a little burnt in spots.

Sprinkle with dill and serve.

This recipe was printed from:

Do it Step-by-step

Dscf4394 Dscf4398 Dscf4405 2-2


This Goes Well With...

Want Something Else?