Why This Recipe Works

The whole family will love this sweet and savory carrot side dish a whole “bunch!” To ensure that the carrots cook all the way through without their outsides becoming tough and leathery, we use a simple two-step cooking process: First, we steam the carrots on a baking sheet covered with aluminum foil. Then, we remove the foil for the last 10 to 15 minutes so the carrots can brown and finish cooking through. To add lots of flavor to this simple side dish, we stir together extra-virgin olive oil, salt, paprika, pepper, cinnamon, garlic powder, and a dash of cayenne pepper. Combining the spices with oil first helps ensure the carrots are evenly coated in the seasonings. Have kids observe the carrots just after drizzling on the oil mixture in step 4—can they see bare spots on the carrots? Have them observe again after tossing and rubbing the carrots with the spice-infused oil. Do they look evenly coated now?

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Before You Begin

Colorful rainbow carrots are especially fun to use in this recipe, but any medium-size carrots will work. Carrots sold in a bunch with their green tops attached are the most likely to be similar in size, which helps them cook evenly. If you can’t find them, you can use medium-size bagged carrots that are similar in size to one another. You can sprinkle chopped fresh cilantro, mint, or parsley on top of your carrots instead of chopped carrot tops, if you prefer.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil.

Place carrots on cutting board and use chef’s knife to trim green tops from carrots, leaving about 1 inch of greens attached. Chop 1 tablespoon carrot tops and set aside for garnish. Discard remaining tops or save for another use. Use vegetable peeler to peel carrots. Transfer carrots to foil-lined baking sheet.

In small bowl, use spoon to stir oil, salt, paprika, pepper, cinnamon, garlic powder, and cayenne (if using) until combined.

Drizzle oil mixture over carrots. Use your hands to toss and rub carrots until evenly coated. Spread carrots into even layer on baking sheet. Wash your hands.

Cover baking sheet tightly with aluminum foil. Place baking sheet in oven and roast for 15 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Ask an adult to remove foil (be careful as steam is released). Use tongs to flip carrots.

Use oven mitts to return baking sheet to oven and continue to roast, uncovered, until thick ends of carrots are tender, 10 to 15 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let carrots cool for 5 minutes.

Use tongs to transfer carrots to serving platter. Sprinkle with reserved chopped carrot tops. Serve.