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You are here: Home » Sides

Chili Roasted Carrots with Avocado Cilantro Dressing

Dec 15, 2023 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 1 review

Roasting carrots with a little chili powder creates the perfect balance with the natural sweetness of carrots! Our recipe for Roasted Carrots is one of the most-requested recipes in our house. These savory carrots are so addicting, especially when drizzled with Avocado Cilantro Dressing! 

Birds eye view of Chili Roasted Carrots with Avocado Cilantro Dressing in a white oval platter

One of the best ways to turn veggie haters into veggie lovers is roasting! Many times steamed vegetables come out mushy and flavorless, but roasting vegetables gives them a delicious flavor and excellent texture that we cannot get enough of. Chili Roasted Carrots are one of our favorite side dishes! The little bit of spice really shines on top of sweet orange carrots and we always make them with a side of Avocado Cilantro Lime Dressing for drizzling or dipping.

What Kind of Carrots Are Best for Roasting?

All fresh whole carrots are great for roasting. We personally are not fans of roasting baby carrots, but maybe you are . . . Let us know in the comments below! You can sometimes find fresh carrots with the stems attached (winter carrots) in the vegetable section of your grocery store, which are slightly sweeter than bagged carrots. For a special treat and a beautiful presentation try also rainbow carrots. You do not have to roast carrots whole, they can be sliced or cut into sticks as well.

How to Cut Carrots into Sticks

We have found that the best roasting takes place when the carrots are cut into thick, uniformly-sized sticks. This ensures even cooking throughout the entire pan (and gives you delicious, perfectly even flavor in every bite!). Our preference is to peel the carrots and cut them in half lengthwise and then cut each half into 2-3 even pieces depending on the thickness.

A pile of carrots cut in sticks
carrots seasoned with chili powder on a baking sheet
Roasted carrots stick on a baking sheet

Ingredients to Make Roasted Carrots

  • Carrots. Whole carrots are preferred for our roasted carrot recipe.
  • Extra Virgin Olive Oil. You could use pats of butter instead, but it does burn easily and olive oil will not burn. Avocado oil is a great choice as well.
  • Salt. To taste.
  • Spices. We just used chili powder, but you might enjoy trying thyme, garlic powder, parsley, black pepper, sumac, za'atar, or other fresh herbs.
  • Avocado Cilantro Dressing

How Long Do You Roast Carrots?

Place cut carrots on a baking sheet in a single layer, drizzle with olive oil and spices, and roast at 400ºF for 35 minutes until you can easily pierce the carrot with a fork. Bigger, uncut, or whole carrots will take closer to 45 minutes or even an hour. Once the carrots are perfectly roasted and fork tender, toss them with Avocado-Cilantro Dressing or one of our other delicious green sauces (see list below)! This is the perfect finishing touch that makes your dish feel extra special.

Avocado cilantro dressing on a white bowl

Tips for Making Roasted Carrots

  • Line your sheet pan with parchment paper. Clean-up will be so much easier!
  • If you are in a hurry, thin slices will cook faster.
  • Add a drizzle of honey or pure maple syrup for added sweetness.
  • Store Leftovers in an airtight container in the fridge for up to one week.
  • You can use this same recipe with sweet potatoes cut into sticks.

What to Serve with Roasted Carrots

You may want to try one of our other delicious green sauces like Avocado Crema, our piquant Cilantro Sauce (paired with yummy Stuffed Poblano Peppers), our favorite Avocado Tahini Cream (perfect with veggie burgers) which is another great dressing for roasted carrots, potatoes, and more, our Spicy Yemenite Schug, which will brighten your homemade hummus or corn salad, our Argentinian Chimichurri Sauce and let's not forget about a classic Pesto Sauce.

More Carrot Recipes You May Enjoy

  • The Best Moroccan Carrot Salad
  • Coconut Ginger Carrot Soup
  • Basmati Rice with Carrots and Raisins
  • Carrot and Parsnip Vegan Latkes
  • Passover Coconut Ginger Carrot Rice
  • Quinoa with Carrots and Raisins
  • Roasted Rainbow Carrots
  • Pickled Fennel and carrots

Did you like our Chili Roasted Carrots with Avocado-Cilantro Dressing?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Chili Roasted Carrots with Avocado Cilantro Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Vicky & Ruth
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegan
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Description

Our creamy green avocado cilantro dressing is perfect for dressing up cooked vegetables, salads, and bean medley and takes our roasted chili carrots to a whole new level.


Ingredients

  • 10 medium-large sized carrots
  • 3 tablespoon Extra Virgin Olive Oil
  • ½ teaspoon salt
  • 1 tablespoon prepared chili powder
  • Avocado Cilantro Dressing


Instructions

  1. Pre-heat oven to 400F
  2. Cut carrots in half lengthwise, and cut each half in 2-3 pieces depending on the thickness ensuring all the pieces are similar in size and thickness
  3. Place carrots in a large bowl and add olive oil, salt, and chili powder
  4. Mix well until all the carrots are well coated with the olive oil and the spices
  5. Bake for 35 minutes or until tender
  6. Drizzle Avocado-Cilantro dressing right before serving
  • Prep Time: 15
  • Cook Time: 35
  • Category: Side
  • Method: roasting
  • Cuisine: American

Nutrition

  • Serving Size: ⅙ of the dish
  • Calories: 150
  • Sugar: 5.2
  • Sodium: 499
  • Fat: 12
  • Saturated Fat: 2
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 11
  • Fiber: 3.5
  • Protein: 1.3
  • Cholesterol: 0

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Reader Interactions

Comments

  1. Lee Cohen

    May 15, 2020 at 7:18 am

    Can you say SWEEEEEET CARAMELIZED Carrots? Mouthwatering

    Reply
  2. Virtuds Saez

    December 15, 2020 at 8:57 am

    Congratulations on your blog. I love it. I follow you from Barcelona. Do you think I could swap carrots for pumpkin in this recipe?

    Reply
    • Vicky & Ruth

      December 16, 2020 at 10:37 am

      Hi, we are so glad you are following up from Barcelona, our favorite city. Yes, this recipe should work with pumpkin. Let us know if you try it.

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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