Red Roasted Carrots

January always brings a renewed passion for healthy eating for a lot of people. As the month goes on and I get more tired, (four nights a week I get solo parenting duties while my husband is on the road) I have a harder time putting together meals. Most nights I cram my hand into a bag of baby carrots and count that as my vegetable for the night. It gets old though. Very quickly. And then I find that the fruits and veggies seem to take a backseat at the dinner table.

roasted carrots

One of the best ways I’ve learned to make eating fruits and veggies fun is to use spices and prepare them differently than the usual norm. These red roasted carrots aren’t too spicy and help jazz up tired palates. Side dishes are often a great way to get in additional fruits and vegetables and help you fill up faster with less calories.

roasted carrots

This recipe comes from Tara of Tara’s Multicultural Table. I’m featuring Tara today as a member of the Secret Recipe Club. Tara’s website includes some fantastic, fresh recipes from around the world. Today we’re featuring her red roasted carrots. There are also some other great recipes that we found to help keep your healthy eating and living resolution in check! They are:

taras multicultural table

L-R: Roasted Portobello Salad with Dijon VinaigretteMushroom Kale Lasagna Rolls,Goi Cuon (Vietnamese Salad Rolls),Chai Spiced Pear Applesauce

Red Roasted Carrots


  • 5-6 carrots, (or 20-25 baby carrots) peeled (if needed) and cut into thin slices on an angle.
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 400 degrees.
  2. Wash and prepare carrots as needed.
  3. In a small bowl, mix together the cinnamon, sea salt, paprika, chili powder and garlic powder. Stir to combine.
  4. In a larger bowl, place the carrots. Drizzle with olive and sesame oil. Sprinkle the spice mixture over the top of the carrots, then stir to combine well.
  5. Arrange carrots in a single layer on a lightly greased baking sheet. Bake at 400 degrees for twenty minutes, turning the carrots half way through.

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