Spicy Roasted Carrots with Cilantro are a sweet and spicy fall dish. These beautiful carrots are both oil-free and sugar-free.
Fall is such a glorious season because it is an invitation to eat all the heavy, delicious, heart-warming foods.
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Not that you can't eat these foods year round. You totally can. BUT it is especially nice to eat them when they are in season. Your body craves specific nutrients, that differ as the seasons change. In the fall your body wants root vegetables: carrots, sweet potatoes, beets, brussels sprouts.
Personally, these are some of my favorite foods. Y'all should know by now that I am carrot-addicted. And my love of Japanese sweet potatoes comes in closely behind my carrot cravings.
Root veggies are incredibly filling and nourishing.
I know they take a little while to cook, but honestly they are so worth it. And while they might take a few extra minutes in the oven, that's hands-off time for you to do whatever you want!
These Spicy Roasted Carrots with Cilantro are well worth the wait. They are sweet, spicy, and fresh. Combining fall flavors with a few ingredients reminiscent of summer.
You can turn up the heat to your own preferences or leave it out all together for a purely sweet dish.
I won't go into more detail about how tasty these carrots are because I'm to carrot-biased for anyone to take me seriously.
Let's just get to the ingredients.
Ingredient Notes
- Date Syrup: The healthiest way to achieve that sticky sweet flavor. Many recipes might call for sugar, which does melt easily in the oven. But sugar will do nothing for you except spike your blood sugar. Date syrup will provide flavor AND vitamins, minerals, and fiber.
- Vegetable Broth: A little veggie broth will help thin out the date syrup and ensure all the carrots get coated.
- Salt & Pepper: For seasoning!
- Carrots: I used beautiful tri-color carrots. More colors = more antioxidants. Regular orange carrots work just fine though!
- Fresh Cilantro: Cilantro adds a touch of freshness.
- Orange Juice: After the carrots bake they get coated in a second mixture, consisting of OJ and spices.
- Ground Dried Aleppo Pepper: Aleppo pepper brings the HEAT. Wow it is spicy. Start with just a bit and increase to meet your spice preferences.
- Cumin: Savory cumin adds an earthiness to complement the carrots.
- Cinnamon: A sweet spice to complement the date syrup.
How to make Spicy Roasted Carrots with Cilantro
In just a few simple steps you'll have a delicious warming side dish!
Step 1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil. This keeps the carrots from sticking to the pan, since we aren't using any oil.
Step 2. Whisk date syrup, vegetable broth, salt, and pepper in a large bowl.
Step 3. Cut your carrots into (roughly) 4-inch sticks. You want them to be small enough to eat without cutting, but remember that they do shrink in the oven.
Step 4. Add the carrots to the date syrup mixture and toss to coat. Transfer to the baking sheet and spread into a single layer.
Step 5. Cover the baking sheet with aluminum foil and roast for 12 minutes. This gets the carrots nice and soft before we brown them.
Step 6. After 12 minutes, remove the foil and continue to roast until the carrots are browned and tender, around 30 minutes. Stir the carrots halfway through the bake.
Step 7. Meanwhile, whisk the orange juice, Aleppo, cumin, and cinnamon in a large bowl. When the carrots are done cooking, add them and the cilantro to the OJ mixture. Toss to combine. Season with additional salt and pepper, and add additional Aleppo pepper to taste. Serve and enjoy!
Recipe Prayer
Thank you God for fall vegetables that nourish our bodies. Amen.
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📖 Recipe
Spicy Roasted Carrots with Cilantro
Ingredients
- 2 Tablespoons Date Syrup
- 1 Tablespoon Vegetable Broth
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 ½ Pounds Carrots peeled
- ¼ Cup Chopped Fresh Cilantro
- 2 Tablespoons Orange Juice
- ¼-1/2 Teaspoon Ground Dried Aleppo Pepper
- ¼ Teaspoon Cumin
- ⅛ Teaspoon Cinnamon
Instructions
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
- Whisk date syrup, vegetable broth, salt, and pepper in a large bowl.
- Cut carrots into 4-inch sticks. Add carrots to the date syrup mixture and toss to coat. Transfer to the baking sheet and spread into a single layer.
- Cover the baking sheet with aluminum foil and roast for 12 minutes. Remove the foil and continue to roast until the carrots are browned and tender, around 30 minutes. Stir the carrots halfway through the bake.
- Whisk the orange juice, aleppo, cumin, and cinnamon in a large bowl. Add the cooked carrots and cilantro. Toss to combine. Season with additional salt and pepper. Enjoy!
Nutrition
Nutrition information is an estimate.
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