I absolutely love this Roasted Carrot Strips with Smoked Paprika Recipe because it turns simple carrots into a flavorful, crispy treat that feels a little special yet is amazingly easy to pull together. Whether you’re looking for a tasty side dish or a unique snack, these carrot strips bring a delightful smokiness and natural sweetness that I find myself craving on busy weeknights.
When I first tried this, I was surprised by how versatile it is — you can pair it with nearly anything or enjoy it on its own. The secret lies in the smoked paprika, which adds that earthy, smoky depth without overwhelming the veggies. If you want to take your roasted veggie game up a notch, this Roasted Carrot Strips with Smoked Paprika Recipe is definitely worth trying.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a few wholesome items to create something deliciously smoky and crispy.
- Quick and Easy: From prep to roasting, it takes just about 30 minutes — perfect for weeknight meals.
- Versatility: Use it as a side, snack, or topping for salads and grain bowls.
- Family Favorite: My loved ones go crazy for the smoky flavor and crisp texture every time!
Ingredients You’ll Need
The magic of this Roasted Carrot Strips with Smoked Paprika Recipe comes from using fresh, sweet carrots paired with that punchy smoked paprika and just enough olive oil to help everything roast beautifully. These simple ingredients work so well together, and shopping for them is straightforward — find firm carrots and the best quality smoked paprika you can get your hands on.
- Carrots: Choose fresh, firm carrots—medium-sized ones are easiest to slice into thin, even strips.
- Olive Oil: A good quality extra virgin olive oil enhances flavor and helps achieve crispy edges.
- Smoked Paprika: This spice brings that warm smoky flavor I adore; if you can, pick a mildly spicy one for balanced taste.
Variations
I love how easy it is to customize this Roasted Carrot Strips with Smoked Paprika Recipe to suit your mood or what you have on hand. Feel free to tweak the spices or even add a touch of something spicy or sweet to keep things interesting.
- Spice Swap: When I ran out of smoked paprika once, I tried cumin instead — it gave a totally different but still delicious earthy vibe.
- Heat it Up: Toss in some chili flakes or cayenne if you want a spicy kick — my family loved that twist!
- Herb Boost: Sprinkle fresh rosemary or thyme after roasting for a fragrant finish I’m currently obsessed with.
- Different Veggies: You can roast other root veggies like parsnips or sweet potatoes in the same way for variety.
How to Make Roasted Carrot Strips with Smoked Paprika Recipe
Step 1: Slice Your Carrots Into Strips
Start by topping and tailing the carrots, then slice them very thinly lengthwise to create long, even strips. I love using a mandoline for this because it makes the slices perfect and even, but a Y-peeler works great too. Thin strips roast up crispier and faster — plus, they’re easier to flip in the oven.
Step 2: Arrange and Season
Lay the carrot strips flat on a baking tray, side by side without overlapping. I usually need two trays for the 450 grams of carrots I use. Next, lightly brush both sides of each strip with olive oil and give them a light dusting of smoked paprika — it’s the star seasoning here, so don’t be shy!
Step 3: Roast Until Golden and Crisp
Pop the trays in a preheated oven at 180°C (350°F) and roast for about 20 minutes, flipping the strips halfway through to ensure even cooking. Depending on your oven and how thick you sliced the carrots, you might need a few more minutes for that crispy edge I love. Keep an eye on them and roast till you see a bit of golden caramelization—that’s when the flavor really blooms.
Pro Tips for Making Roasted Carrot Strips with Smoked Paprika Recipe
- Use Uniform Slices: Cutting the carrot strips evenly ensures they cook at the same rate without some burning while others stay soft.
- Don’t Overcrowd: Giving each strip space on the tray helps them roast crisp instead of steaming.
- Adjust Roast Time: If you like extra crunch, leave them in a bit longer; if you want them tender but with a little bite, stick close to 20 minutes.
- Brush Oil Lightly: Too much oil can make the strips soggy, so a light coating is enough to get that gorgeous roast.
How to Serve Roasted Carrot Strips with Smoked Paprika Recipe
Garnishes
I like to finish these roasted carrot strips off with a sprinkle of fresh herbs like parsley or cilantro because the freshness balances the smoky, roasted flavor perfectly. Sometimes I add a squeeze of lemon juice or a dusting of flaky sea salt for an extra punch.
Side Dishes
This recipe pairs beautifully with grilled meats, roast chicken, or even tossed into grain bowls with quinoa or couscous. My family especially loves it alongside a creamy dip like garlic yogurt sauce or hummus — it’s a combo that never disappoints.
Creative Ways to Present
For a fun party twist, I once arranged the carrot strips like colorful fans on a platter with dips in the center — it was a hit! You can also stack them in little bundles tied with herbs for an elegant appetizer presentation. These simple touches make the humble roasted carrot feel fancy.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover roasted carrot strips in an airtight container in the fridge, where they stay tasty for 3-4 days. Just make sure they cool completely before sealing them up so they don’t get soggy.
Freezing
While I haven’t personally frozen this recipe often, you definitely can. Just flash freeze the strips on a tray first to keep them from sticking, then transfer them to a freezer bag. They won’t be quite as crisp after thawing, but tossing them back into a hot oven helps bring some texture back.
Reheating
To revive the crispness when reheating, I usually pop leftover carrot strips into a hot oven or toaster oven for 5-10 minutes instead of the microwave. This quick reheat keeps that lovely roasted texture and flavor intact much better.
FAQs
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Can I use regular paprika instead of smoked paprika?
Absolutely! Regular paprika works too, but it won’t provide that distinct smoky flavor. If you prefer a milder taste or don’t have smoked paprika on hand, regular paprika is a good substitute.
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How thin should I slice the carrot strips?
Try to slice them very thinly and evenly—about 1-2 millimeters thick—so they cook quickly and crisp up nicely. Using a mandoline or Y-peeler really helps with this precision.
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Can I make this recipe gluten-free and vegan?
Yes! The Roasted Carrot Strips with Smoked Paprika Recipe is naturally gluten-free and vegan as long as you use plant-based olive oil and spices.
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What’s the best way to prevent soggy carrot strips?
Avoid overcrowding the baking tray so the carrots roast rather than steam. Also, brush on olive oil lightly and flip the strips halfway through roasting to ensure even crisping.
Final Thoughts
This Roasted Carrot Strips with Smoked Paprika Recipe has become one of those dishes I reach for whenever I want something simple, tasty, and a little different. It’s such a joy to transform humble carrots into something smoky, crispy, and irresistibly good. I truly hope you’ll give it a try and discover how easy it is to make your weeknight meals a little more exciting and flavorful—just like I did!
Print
Roasted Carrot Strips with Smoked Paprika Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegan
Description
Delicious and healthy roasted carrot strips seasoned with olive oil and smoked paprika. These crispy, flavorful carrot strips make a perfect side dish or snack, featuring easy preparation and simple ingredients.
Ingredients
Vegetables
- 450g Carrots
Seasoning
- 1 tablespoon Olive Oil
- 1 teaspoon Smoked Paprika (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s hot and ready for roasting the carrot strips evenly.
- Prepare Carrots: Top and tail the carrots, then slice them very thinly lengthwise into long, even strips. Using a mandoline or a Y peeler will make this easier and ensure uniform thickness for even cooking.
- Arrange Carrot Strips: Lay the carrot strips flat on baking trays side by side, making sure they don’t overlap. This helps each strip roast properly and become crispy. Two trays are recommended for 450g of carrots.
- Season: Lightly brush each carrot strip with olive oil on both sides, then sprinkle with a dusting of smoked paprika for a sweet, smoky flavor. The paprika is optional and can be substituted with cumin or omitted if preferred.
- Roast: Place the trays in the oven and roast the carrot strips for about 20 minutes. Flip them halfway through the cooking time to ensure even roasting and crispiness. Cooking time may vary slightly based on oven and strip thickness, so adjust as needed.
Notes
- The total weight of carrots used is 450g, which fills two baking trays. This quantity and thickness can vary depending on carrot size and preferred crispiness.
- Smoked paprika adds a sweet and smoky flavor but is optional. You can substitute with other spices like cumin or leave it out entirely.
- Roasting time may range slightly; for a crispier texture, roast a bit longer than 20 minutes, watching carefully to avoid burning.
Nutrition
- Serving Size: 112g (approximately 1/4 of recipe)
- Calories: 70
- Sugar: 5g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
