Spice Roasted Carrots



I made these Spice Roasted Carrots and let me tell you, they were the BEST carrots I have ever tasted! The wonderful flavor of the spices were delicious but what set this aside from all other carrot recipes is the red wine vinegar! Not a lot, just enough to meld all of the flavors together…… so good! This makes a great side dish for every day meals or to impress your guests! Very tasty and easy to make.


Ingredients – Also black pepper, not shown.


Place the carrots into a 2 quart casserole dish.

Drizzle the olive oil over top and toss the carrots to coat.


Sprinkle dry ingredients over top and toss to coat.

Bake uncovered at 450 degrees for 30 minutes.

Turn carrots over and cook another 20 – 30 minutes or until tender.

Spice Roasted Carrots



8 large carrots, peeled with ends cut off

3 Tbl olive oil

1/2 tsp dried oregano

1 tsp paprika

1/4 tsp ground nutmeg

1/2 tsp salt

1/4 tsp pepper

2 Tbl melted butter

1 Tbl red wine vinegar


Preheat oven to 450 degrees.

Place carrots into a 2 quart casserole dish. Drizzle olive oil over carrots and turn carrots making sure all of the carrots are completely coated.

Sprinkle all of the dry ingredients on top turning carrots to evenly distribute them.

Bake uncovered for 30 minutes then turn carrots over.

Bake another for 20 – 30 minutes or until carrots are tender. Watch carefully so they don’t burn.

Place carrots in a dish and drizzle melted butter and red wine vinegar over top.


Source: I adapted this recipe from Good Housekeeping Magazine.







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