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Sweet and Savory Roasted Carrot Recipe


  • 1 bunch carrots
  • 2 TBS olive oil
  • 1 TBS salt (kosher preferred)
  • 1 TBS black pepper
  • 1 TBS DARK brown sugar
  • 1 TBS of either paprika or curry

Preheat your oven to 425°.

Grab the carrots out of this week’s Baskit. Wash them, peel them if you care, cut them lengthwise (hotdog style), chuck them in a bowl, and splash them with a couple of tablespoons of olive oil. Move the carrots around to ensure they have been well-coated.

In a small dish, combine one tablespoon salt (kosher salt if you’ve got it), one tablespoon black pepper, one tablespoon brown sugar (the darker, the better), and two tablespoons of either paprika or curry.

Chuck this mixture onto the carrots. Smush them around with a spoon or your hands to get the spices all over.

Spread the seasoned carrots into a single layer on a baking tray. Toss them in the oven for 20 minutes. They should be tender when you poke them with a fork and may need an extra 5-10 minutes (depending on how thick the carrots are).

The carrots will be sweet, salty, and spicy, and are confusingly delicious.

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