This side dish is quick and easy to go with other holiday dinner side dishes like Indian-style Tadka Mashed Potatoes and Honey Roasted Delicata Squash or with a weeknight dinner. These savory roasted carrots have become a favorite of mine to add a pop of color and veggies to my dinner. I toss them in the oven at the same time as some chicken thighs and they’re ready around the same time! Oven-roasted carrots are a light golden brown and tender all the way through. The light caramelization from roasting them in a hot pan paired with the savory and warming garam masala mixture is delightful. The small amount of garam masala allows the natural sweetness of carrots to come through. Toasted almonds add a bit of crunch to the otherwise tender carrots and the cranberries a bit of tartness. This easy side dish is well-balanced and a lovely light one to make for weeknight dinner or a holiday spread.
Why this Recipe?
These carrots are an unfussy side dish for your weeknight dinner!
Ingredients - Notes and Substitutions
Carrots - Use any type of carrots! Baby carrots, the fancy organic rainbow carrots from Whole Foods that still have the stem and elongated root attached, or a plain orange carrots. If they’re thick carrots, I’d recommend halving them lengthwise for a shorter cook time. Roasting the carrots in the oven causes a bit of caramelization that lets the naturally sweet flavor of the carrots to shine through. Garam Masala - This is a blend of warming spices and can easily be purchased online, at most major grocers, or at Indian specialty stores. Ginger Garlic Paste - A must in every Indian dish. It’s equal amounts of ginger and garlic blended into a paste. Try this homemade Ginger Garlic Paste!
For garnish, I highly recommend dried cranberries for a bright fruity flavor, toasted almond flakes for crispy texture, and parsley or cilantro for freshness.
How to make Easy Oven Roasted Carrots
Preheat the oven to 425°F. This temperature is hot enough to caramelize the carrots and allows them time to tenderize without burning the thinner ends. Combine the olive oil, garam masala, salt to taste, and ginger garlic paste in a small bowl. Mix the ingredients together really well. Peel the carrots and trim the ends off if necessary. If the carrots are thicker than others, halve them lengthwise so they have the same cook time. Transfer the carrots to an oven-safe baking dish. Pour the olive oil mixture over the carrots and toss them until well coated. Transfer the baking dish to the preheated oven. Roast the carrots on one side for 10 minutes. Then, flip them over and continue to roast them for an additional 10 minutes, or until they are tender. Remove the baking dish from the oven. Garnish the carrots with toasted almond flakes, dried cranberries, and parsley. Serve them warm as a side dish for a weeknight dinner! To make the toasted almond flakes at home:
Tips and Tricks
This recipe is so dang easy but here are a few things to note in case things go wrong:
If the carrots are especially thick, cut them lengthwise so that they have an even roasting time. However, keep them intact if possible because they’ll shrink in the oven. Don’t overdo the garam masala, otherwise the concentrated heat on dark spices may cause them to burn. If anything, add an additional sprinkle of garam masala right after cooking and toss the carrots again. If you’re using baby carrots or young carrots, reduce the roasting time by 5-7 minutes and start checking if they’re fork tender around 15 minute minutes.
Serving Suggestions
Serve these Garam Masala Oven Roasted Carrots for Thanksgiving with additional sides of Spiced Ginger Cranberry Sauce, Indian-style Tadka Mashed Potatoes, and Honey Roasted Delicata Squash! For dessert, I recommend Pumpkin Pie Samosas, Garam Masala Sweet Potato Casserole, or Strawberry Cream Cheese Turnovers.
Storage Instructions
If you’re making a large batch and have leftovers, store the carrots in an airtight container in the refrigerator for up to 3-4 days. To reheat the carrots, return them to a lightly oiled baking sheet and put them into the oven at 425°F for 5 minutes, or warm all the way through. Alternatively, sauté them in a pan or microwave until warm.
More Thanksgiving Recipes to try
Recipe
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