These oven roasted carrots with hot pepper jelly make a delicious and pretty side dish. Say hello to our new favourite way to enjoy roasted carrots.
Oven roasted carrots with butter and a little Cajun Seasoning or mixed oven roasted root vegetables with rosemary finishing salt are some of our favourite ways to make tasty and easy side dishes. Adding hot pepper jelly to oven roasted carrots just takes the flavour up another notch. Fancy enough for company’s coming type of dinners!
If you don’t have hot pepper jelly, try honey, apricot preserves or apple jelly and a dash of hot pepper flakes to get a similar sweet and spicy glaze.
Even though they’re tossed with hot pepper jelly, I find them more sweet than spicy – so depending on who’s around the table I sometimes add a dash of hot pepper flakes to kick up the heat level. But that’s totally you’re call.
Now, here’s the recipe followed by a few more tips and pics.
Recipe for Oven Roasted Carrots with Hot Pepper Jelly
Oven Roasted Carrots with Hot Pepper Jelly
- 2 lb carrots (5-6 large carrots)
- 1 Tbsp canola oil
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp butter
- 1 Tbsp hot pepper jelly*
- dash hot pepper flakes (optional)
- 1 Tbsp chopped parsley
- Preheat oven to 400 F.
- Wash and peel (optional) carrots. Cut in even slices diagonally to get the most surface area for roasting. Make them about 1/4 to 1/2" thick - too thin and they'll burn.
- Toss carrots on large baking sheet and coat with 1 Tbsp canola oil and sprinkle with salt and pepper.
- Spread evenly in single layer and bake for 20 to 30 minutes to desired tenderness, stirring once.
- Immediately when carrots come out of the oven mix butter and hot pepper jelly with carrots directly on the baking sheet. Toss well until butter is melted. (Doing it directly on the baking sheet saves on dishes, but if you prefer you can melt the butter and jelly in a separate dish and toss in a bowl.)
- Toss in chopped parsley and if desired a dash of extra hot pepper flakes. Pour into serving bowl and enjoy.
Tips for Roasted Carrots with Hot Pepper Jelly
Roasted Carrots will Shrink
You may think that two pounds of carrots is a lot for four people, but trust me, oven roasted vegetables shrink more than you imagine. Here’s a look at before, during and after the roasting process.
Slice Carrots Consistently
- Keep thickness consistent.
- Do not slice any thinner than 1/4 inch or they’ll char.
- Cut on a diagonal for maximum surface area.
- Use a crinkle cutting blade or a regular knife.
Storing and Reheating
Keep any extras in the fridge for up to 4 days. Reheat in a fry pan on medium high heat. There should be enough butter on the carrots that you don’t need to add any oil to the pan.
Let me know if you make these carrots and what you think.
And furthermore, I’d love to hear your recipe ideas for carrots. What’s your favourite way to prepare them? Leave a comment below or tag me on Instagram at #getgettys or Facebook @GettyStewart.HomeEconomist and show me all your carrot recipes!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.