Roasted Carrots

Carrots deserve so much more love than they usually get. With the right seasoning, these budget-friendly vegetables make a great side. Organic carrots truly do taste better, and at approximately $0.89 per lb, it is definitely worth it. If you find them with leaves, you can leave some of the green on, don’t be scared!!!


  • 1.5 lbs. carrots
  • 3 1/2 tbsp. olive oil (or sunflower oil)
  • 2 tbsp. tomato paste
  • 1 tsp. spicy mustard
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flake
  • 1/8 tsp. smoked paprika
  • 1/8 tsp. mustard powder
  • 1 tbsp. finely chopped parsley (half for seasoning, half for garnish)


Preheat oven to 375° F.

Wash carrots well and leave skin on. Cut thicker carrots lengthwise in half to make sure they are all similar in size. Lay them out on a sheet pan, giving each a little room (see below).

In a small bowl, mix together oil, tomato paste, mustard, all spices in the list, and half of the parsley. Once combined, pour mixture over the carrots on the sheet pan. Toss and make sure carrots are evenly coated.

Put carrots in preheated oven on lowest rack. Bake for 10 minutes, and then bring temperature up to 400° F and bake for another 15 minutes.

Remove from oven and add remaining chopped parsley.



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