Flavorful and vibrant, our Mexican Roasted Carrots showcase the bold and diverse flavors that Mexican cuisine is known for. Tan sabrosa!
How to Make Mexican Roasted Carrots
A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan/convection. Prep your ingredients by peeling and slicing your carrots into batons and then chopping your coriander (also known as cilantro). Line baking sheet with parchment paper or aluminum foil.
Step 2: Add the carrot batons, olive oil, ground cumin, smoked paprika, and garlic powder into a large mixing bowl and stir until evenly coated—season with salt and pepper if desired.
Step 3: Spread the seasoned carrots in a single layer on your parchment-lined baking sheet. Roast for 20-25 minutes or until carrots are tender and slightly caramelized around the edges.
Step 4: Remove your roasted carrots from the oven, transfer to a serving dish, drizzle with lime juice, and then sprinkle with lime zest and chopped cilantro. Serve immediately.
Need some inspiration on how to change it up a bit? Check out our suggestions below.
- More Sweet: Add a touch of honey or agave syrup when mixing (prior to roasting) for a hint of sweetness. This can balance the spices and add a caramelized glaze to the carrots.
- More Heat: If you enjoy spicier flavors, you can add a pinch of cayenne pepper or red pepper flakes to the spice mix. Adjust the quantity to your spice preference.
- Roast with Citrus Slices: If lime juice and zest is too much “zest”, consider adding thin slices of lime to your roasting pan. Roasting citrus slices with your carrots can infuse them with a subtle citrus flavor. Sometimes the essence of citrus is better than “ka-pow” citrus flavour.
- Different Herbs: Experiment with a mix of fresh herbs. In addition to cilantro, you could try adding chopped fresh parsley or oregano for added depth of flavor.
Most roasted veggies are best fresh because you really get that crispy, roasted flavour. But if you’ve got some leftover, here’s how to manage them:
Refrigerate: Transfer the carrots to an airtight container after cooling. Safely store in the refrigerator for 3-4 days.
Freeze: Cool your Mexican roasted carrots thoroughly. Place in a freezer-safe container (or bag), removing as much air as possible. Store frozen for up to 3 months.
Reheat: For best results, place in a preheated 190°C (375°F) oven for 8-10 minutes. Alternatively, you can use a microwave, but the carrots may go a tad soggy and ruin the texture.
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