Flavorful and vibrant, our Mexican Roasted Carrots showcase the bold and diverse flavors that Mexican cuisine is known for. Tan sabrosa!
How to Make Mexican Roasted Carrots
A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 220Ā°C (425Ā°F) or 200Ā°C (400Ā°F) fan/convection. Prep your ingredients by peeling and slicing your carrots into batons and then chopping your coriander (also known as cilantro). Line baking sheet with parchment paper or aluminum foil.
Use Frozen Carrots?
Interested in learning how to freeze carrots to use for this recipe? Find out how to do that here.
Step 2: Add the carrot batons, olive oil, ground cumin, smoked paprika, and garlic powder into a large mixing bowl and stir until evenly coatedāseason with salt and pepper if desired.
Step 3: Spread the seasoned carrots in a single layer on your parchment-lined baking sheet. Roast for 20-25 minutes or until carrots are tender and slightly caramelized around the edges.
Step 4: Remove your roasted carrots from the oven, transfer to a serving dish, drizzle with lime juice, and then sprinkle with lime zest and chopped cilantro. Serve immediately.
Tweaks
Need some inspiration on how to change it up a bit? Check out our suggestions below.
- More Sweet: Add a touch of honey or agave syrup when mixing (prior to roasting) for a hint of sweetness. This can balance the spices and add a caramelized glaze to the carrots.
- More Heat: If you enjoy spicier flavors, you can add a pinch of cayenne pepper or red pepper flakes to the spice mix. Adjust the quantity to your spice preference.
- Roast with Citrus Slices: If lime juice and zest is too much “zest”, consider adding thin slices of lime to your roasting pan. Roasting citrus slices with your carrots can infuse them with a subtle citrus flavor. Sometimes the essence of citrus is better than “ka-pow” citrus flavour.
- Different Herbs: Experiment with a mix of fresh herbs. In addition to cilantro, you could try adding chopped fresh parsley or oregano for added depth of flavor.
Storage
Most roasted veggies are best fresh because you really get that crispy, roasted flavour. But if you’ve got some leftover, here’s how to manage them:
Refrigerate: Transfer the carrots to an airtight container after cooling. Safely store in the refrigerator for 3-4 days.
Freeze: Cool your Mexican roasted carrots thoroughly. Place in a freezer-safe container (or bag), removing as much air as possible. Store frozen for up to 3 months.
Reheat: For best results, place in a preheated 190Ā°C (375Ā°F) oven for 8-10 minutes. Alternatively, you can use a microwave, but the carrots may go a tad soggy and ruin the texture.
These Mexican roasted carrots are great with some protein as a healthy, grab & go, mid-week lunch meal.
Mexican Roasted Carrots Recipe
4
servings10
minutes25
minutes35
minutesThis is a recipe for freezer-friendly Mexican roasted carrots
Keeps the screen of your device ON
Ingredients
500 g 4 cup – Carrots, Peeled and Sliced Into Batons
3 tbsp 3 tbsp – Olive Oil
1 tsp 1 tsp – Ground Cumin
1 tsp 1 tsp – Smoked Paprika
1 tsp 1 tsp – Garlic Powder (or 2 Minced Garlic Cloves)
Salt
Black Pepper
1 1 – Lime, Juice and Zest
2 tbsp 2 tbsp Fresh Coriander (Cilantro), Chopped
Directions
- Prep & Preheat
Preheat your oven to 220Ā°C (425Ā°F) or 200Ā°C (400Ā°F) fan/convection. Peel and slice carrots into batons. Chop your coriander (also known as cilantro). - Mix
In a large mixing bowl, toss the carrot batons with olive oil, ground cumin, smoked paprika, and garlic powder. Season with salt and pepper to taste. - Roast
Spread the seasoned carrots in a single layer on a baking sheet lined with parchment paper.
Roast for 20-25 minutes or until the carrots are tender and slightly caramelised around the edges. - Remove
Remove from the oven and transfer to a serving dish. - Dress
Drizzle the lime juice over the roasted carrots, and then sprinkle the lime zest and chopped coriander on top. Serve immediately.
