Spanish Roasted Carrots with Honey and Paprika Recipe
These roasted carrots are a simple yet impressive Spanish-style side: the natural sweetness of the vegetables boosted with honey and the aroma of paprika. In Spain, similar vegetables are often served alongside roasted meat or fish for Sunday lunch. The flavor is a bit like roasted sweet potatoes, but carrots are lighter and cheaper.
A budget-friendly, Spanish-inspired side dish that turns simple carrots into something aromatic and festive thanks to honey and paprika. It’s easy to prepare, works with many main courses, and can be served both at everyday dinners and on special occasions.
Chef's tips
Cut the carrots into similar-sized pieces so they roast evenly and caramelise at the same time. Don’t overcrowd the tray—if the carrots are too close together, they will steam instead of roast. If your honey has crystallised, warm it gently so it mixes smoothly with the oil and spices.
How to serve
Serve the carrots alongside roast chicken, pork loin, baked fish, or grilled halloumi. They’re also great on a mezze-style platter with hummus, olives, and crusty bread. For a light lunch, add them to cooked couscous or quinoa with a squeeze of lemon and extra herbs.
Ingredients
- carrots peeled, cut into thick sticks or lengthwise halves - 600 g
- olive oil - 3 tablespoons
- honey runny - 1.5 tablespoons
- sweet paprika ground - 1 teaspoon
- garlic grated or finely chopped - 1 clove
- salt to taste
- black pepper to taste
- parsley fresh, chopped, for sprinkling - 1 tablespoon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- In a large bowl, mix the olive oil, honey, sweet paprika, garlic, a pinch of salt and pepper until you get a smooth sauce.
- Add the chopped carrots to the bowl and mix thoroughly with your hands or a spoon so that every piece is coated in the marinade.
- Spread the carrots on the tray in a single layer so the pieces don’t overlap.
- Roast for 25–30 minutes, gently turning the carrots every 10 minutes, until they are soft inside (a fork goes in easily) and the edges are lightly browned and caramelised.
- After removing from the oven, transfer the carrots to a serving platter and sprinkle with chopped parsley.
- Serve warm as a side dish for dinner or as a snack to eat with your fingers.
Storage
Przechowuj marchewki w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku lub na patelni, możesz dodać odrobinę wody, aby nie wyschły. Po zamrożeniu struktura będzie trochę bardziej miękka, ale smak pozostanie dobry.
