Spiced Roasted Carrots
If you’re tired of the same old boring carrot recipes, you’ll love this spiced roasted carrots recipe. Seasoned with a delicious homemade pastrami seasoning, this easy roasted carrots dish is a fresh and festive addition to your table. Whether you’re planning for Thanksgiving, Easter, or Christmas, this holiday side dish is family-friendly, crowd-pleasing, and ready in just 30 minutes.
Of course, when you think of pastrami, the first thing that comes to mind is a tender beef brisket. But who says you can’t season vegetables with this famous spice mix? I found this pastrami-spiced roasted carrots recipe in Coles Magazine and absolutely loved it. I’m sure you will too! This healthy side dish is perfect for any occasion.
📝 Recipe Ingredients
- Carrots: Fresh Dutch carrots are the best for this recipe, they roast perfectly and are great for an easy roasted vegetable side dish like this. However, baby carrots halved lengthwise work just as well.
- Pastrami seasoning: I used my homemade pastrami seasoning to roast the carrots. This spice mix is surprisingly easy to make and will take your roasted carrots to a new level. In a rush? Store-bought seasoning works, too!
- Olive oil: Olive oil is the best oil for roast vegetables. Always use good-quality olive oil, ideally in a dark glass bottle.
👩🍳 How To Make Spiced Roasted Carrots
If you’re making your own pastrami seasoning mix (highly recommended), check out my pastrami seasoning recipe. Once your spice mix is ready, follow these simple steps:
Step 1: Preheat the oven to 220℃ (428°F). High temperature is important for achieving crispy, golden roasted carrots.
Step 2: Place a large rimmed baking tray in the hot oven to preheat.
Step 3: Toss the prepared carrots with olive oil and pastrami seasoning.
Step 4: Place the carrots on the preheated tray in a single layer for even roasting.
Step 4: Bake for 25 minutes until the carrots are crisp and golden.
Step 5: Squeeze lemon juice over the carrots and serve with some fresh dill leaves.
Here you go, you have perfectly roasted vegetables for Thanksgiving or any holiday.
☀️ Top Tips
- Carrots: If not using Dutch carrots, make sure to slice your carrots evenly for uniform roasting. This will ensure your roasted carrots cook perfectly.
- Roasting time: For softer, melt-in-your-mouth roasted vegetables, you can extend the roasting time by a few minutes.
❄️ How to Store
Refrigerate: Store leftover spiced roasted carrots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for 15-20 minutes or enjoy cold. However, these roasted vegetables taste just as good cold for a quick, healthy snack.
🍴 What To Serve With Pastrami Roasted Carrots
These pastrami-spiced carrots are versatile and pair perfectly with a variety of dishes. Serve them as a holiday side dish alongside roasted meats like turkey, lamb, or beef, or enjoy them with vegetarian mains. For an extra festive touch, serve them as part of a spread of roasted vegetables for Thanksgiving such as mashed potatoes with parmesan cheese, maple-roasted butternut squash, or lemon roasted potatoes.
Recipe FAQs
Yes, you can use store-bought pastrami seasoning if you’re short on time, but of course, the homemade seasoning always tastes better.
I haven’t tried using pastrami seasoning to roast other vegetables but I can imagine that parsnip, sweet potatoes, or daikon would also taste delicious. Let me know in the comments below if you tried using other vegetables.
Yes! You can roast the carrots a few hours ahead and reheat them in the oven for 10-15 minutes before serving.
More Delicious Side Dish Recipes You’ll Love
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Spiced Roasted Carrots
Ingredients
- 2 bunches Dutch carrots scrubbed and trimmed
- 1 tablespoon pastrami seasoning refer to my Pastrami Seasoning recipe in the notes below if you would like to make homemade seasoning.
- 3 tablespoons extra virgin olive oil
- lemon cut into wedges and fresh dill to serve
Instructions
- Start by preheating the oven to 220℃ ( ℉)
- Place a large rimmed baking tray in the hot oven to preheat.
- Toss the prepared carrots with olive oil and pastrami seasoning. Place the carrots on the preheated tray in a single layer.
- Bake for 25 minutes until the carrots are crisp and golden.
- Squeeze lemon juice over the carrots and serve with some fresh dill leaves.
Notes
-
Carrot Substitutes:
If you can’t find Dutch carrots, baby carrots work perfectly as a substitute. Cut them lengthwise for even roasting. You can also try this recipe with other root vegetables like parsnips or sweet potatoes for a similar roasting method. -
Pastrami Seasoning:
For a quick version, store-bought pastrami seasoning is a good alternative. -
Make Ahead:
You can prepare the carrots and seasoning in advance and store them in the fridge for up to 24 hours before roasting. This makes it an ideal holiday side dish for busy occasions like Thanksgiving or Christmas. -
Storage and Reheating:
Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 180°C (356°F) for 15-20 minutes to restore their crisp texture. Alternatively, they can be enjoyed cold in salads or grain bowls. -
Dietary Information:
This recipe is naturally gluten-free and vegan, making it a great option for those with dietary restrictions. Be sure to check your pastrami seasoning ingredients to ensure it is gluten-free if you are using store-bought.
