What other kind of oil can I use in place of the olive oil?

Swap avocado, grape seed, or canola oil for the olive oil, if desired.

What kind of carrots should I use?

While you can use baby carrots, I really recommend skipping those and buying the big carrots at the store. Those full sized larger carrots have so much more flavor than the baby ones and are completely worth the peeling/chopping effort. Want to make this side dish feel extra special for a holiday? Use rainbow carrots from the farmers market.

How can I make this dish sweet?

If you love sweet carrots, drizzle these with 1 tsp of honey or maple syrup when they’re fresh from the oven.

Do I need to peel the carrots?

You don’t have to peel the carrots before roasting them if you don’t want to! If you want to skip the peeling, just give the carrots a good scrub before you slice them up.

How can I meal prep for this dish?

Speed up your weeknight dinner by cutting up the carrots up to 5 days ahead of time. Peel, slice, and store in a container or zip top bag in the refrigerator, adding 1-2 tbsp of water to your container. When you go to make the dish, pour out the water and toss the carrots around on some paper towel to remove any excess water before putting them on the baking tray. This also works great if you’re making these for a holiday gathering and want to get a little prep work out of the way.

Do I have to use parchment paper?

No, but your carrots are more likely to stick to the pan, so be prepared for that. You also may find that they brown faster without parchment paper, which means you'll need to keep an eye on them and adjust your cooking time as needed.

Chili Garlic Roasted Carrots with Yogurt Sauce

Chili & Garlic Roasted Carrots

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Chili Garlic Roasted Carrots are an easy, delicious weeknight side dish where the oven does most of the work for you.

Author: Katy McAvoy
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Yield: 3 servings 1x
Category: Vegetables
Method: Oven
Cuisine: American

Ingredients

Scale

5-6 large carrots
1 Tbsp extra-virgin olive oil
1/2 tsp chili powder
1/2 tsp garlic powder

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Instructions

Preheat oven to 400 degrees.

In a small bowl, whisk together olive oil, chili powder and garlic powder.

Set aside.

Peel carrots and cut into 3-4 inch long pieces.

Place carrots on a parchment lined baking sheet.

Drizzle oil and spice mixture over carrots and toss to coat.

Spread carrots out in an even layer.

Roast for 15-20 minutes.

Remove carrots from the oven, flip them over, and put them back in the oven for another 10-15 minutes or until carrots are tender.

Equipment

Notes

To make the yogurt sauce: Mix 1/4 cup of plain Greek yogurt with 2 teaspoons of lemon juice and 1/4 teaspoon salt. Place finished carrots in a serving dish and drizzle with the sauce before serving or place the yogurt sauce in a small bowl and serve it alongside the roasted carrots.

Nutrition

Serving Size: 1/2 cup
Calories: 102
Sugar: 6.9 g
Sodium: 112.6 mg
Fat: 5.1 g
Carbohydrates: 14.4 g
Fiber: 4.2 g
Protein: 1.5 g
Cholesterol: 0 mg

Keywords: roasted carrots, oven roasted carrots, easy side dishes, garlic roasted carrots, roasted vegetables

Find it online: https://mittengirl.com/chili-garlic-roasted-carrots/