I love adding a Spanish twist to classic winter recipes--like these Spanish roasted carrots with cumin and paprika. They're the perfect quick and healthy side dish for any winter dinner!
If you love healthy vegetarian dishes, try my recipes for marinated carrots and winter salad with orange and pomegranate!
Introduction
One of my favorite Spanish vegetable recipes for summer is zanahorias aliñadas. These pickled carrots are smothered in garlic and cumin, and then drizzled with the best quality extra virgin olive oil. They are a true delight on a hot day. What would happen if I used the same ingredients to make warm roasted carrots--the perfect recipe for a Spanish inspired Thanksgiving side?
The result? Delicious Spanish-style roasted carrots with cumin and paprika. This would be a great dish to add some spice to your Thanksgiving or Christmas meal!
People may think of Spain as blue skies and sunshine, but fall and winter in Madrid (and all of northern Spain) is quite cold! It's the perfect time to load up on fruits and veggies at the market and put your oven to good use.
Ingredients
This easy vegan side dish could not be simpler when it comes to ingredients! Grab these key ingredients, and you'll be ready to roast these Spanish-style carrots in no time.
- Carrots: Use fresh carrots that have been washed and peeled. You'll just need to slice them into ¼-inch rounds, and you'll be ready to go!
- Garlic: Keep the skins on the garlic, like we do in many Spanish recipes. The head of garlic used in this recipe will add a wonderful flavor and aroma.
- Cumin: I like to use whole cumin seeds here, but you can substitute with ground cumin if necessary.
- Paprika: Use a mild Spanish smoked paprika to add a true Spanish twist.
- Olive Oil: A great-quality extra virgin olive oil will prevent the vegetables from sticking, add healthy fats, and keep this recipe Spanish-inspired.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Roasted Carrots
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Wash and peel the carrots, then slice them into ¼-inch rounds. (image 1)
- Place the sliced carrots in a large bowl, then add the garlic cloves with their skins on. Drizzle with the olive oil. (image 2)
- Season to taste with cumin seeds, smoked paprika, salt, and pepper. (image 3)
- Spread the carrots on a foil-lined baking tray and slide into a 425°F (220°C) oven. (image 4)
- Roast the carrots for 25-30 minutes, stirring them halfway through. (image 5)
- Enjoy these Spanish-style roasted carrots with cumin and paprika! They go perfectly with any winter meal. (image 6)
Recipe FAQs
Almost any spice (like the cumin and paprika in this recipe) enhances the simple beauty of carrots! I particularly love to add garlic to my roasted carrots for extra punch.
Chances are, the carrots are probably undercooked, or the oven is at too low of a temperature. Cooking the carrots at a higher temperature (like 425°F or 220°C) will speed up the cooking and encourage delicious browning.
Serve
This simple vegan side dish is the perfect accompaniment to a Spanish-inspired Thanksgiving dinner! Round out your meal with favorites like migas con chorizo (a Spanish version of stuffing), Manchego mashed potatoes, green beans with almonds, and this amazing creamy crustless pumpkin cheesecake.
Expert Tips
- It's best to use whole cumin seeds, but you can substitute with 1 ½ teaspoons of ground cumin if needed.
- Line the baking tray with foil to make cleanup quick and easy.
- Roast the carrots a little longer if you want more color on them.
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Spanish Roasted Carrots with Cumin and Paprika
Ingredients
- 1 pound fresh carrots peeled and cut into ¼-inch slices
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cumin seeds or 1 ½ teaspoons ground cumin
- 1 teaspoon smoked Spanish paprika
- 1 head garlic separate the cloves but keep the skin on
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and slice the carrots, then dump them into a large bowl.
- Add the whole garlic cloves (with their skins on), the olive oil, and spices and mix well.
- Pour onto a foil-lined baking sheet and roast at 425°F (220°C) for 25-30 minutes, stirring halfway through.
- Serve immediately and enjoy!
Notes
- It's best to use whole cumin seeds, but you can substitute with 1 ½ teaspoons of ground cumin if needed.
- Line the baking tray with foil to make cleanup quick and easy.
- Roast the carrots a little longer if you want more color on them.
Nutrition
Photography by Giulia Verdinelli
Küchenrückwand
Wow it´s looks very yummy.
Peter Johnson
One of my favorite veggie dishes!
klebefolie
It looks so delicious, I have to try it. Thanks for the recipe.