Cinnamon Roasted Carrots: Sweet and Simple Holiday Side
Carrots, cinnamon, and a touch of sweetness come together in this easy roasted side dish that's perfect for weeknights, holidays, or any family gathering.
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Some recipes stay with you for decades, and this is one of them. I first discovered a version of these cinnamon roasted carrots in the Wilson Farms Cookbook, a gift I received at my wedding shower 36 years ago. The book, published in 1985, is full of wholesome, seasonal recipes from Wilson Farms, a beautiful farm stand in Lexington, Massachusetts.
I grew up in the nearby city of Waltham and visited Wilson Farms often. When I received the cookbook just as I was stepping into my new role as a homemaker, it felt like the perfect gift. Over the years, I've adapted many of the recipes inside, including this one. Now I get to share it with my own growing family.
I'm not sure which of my sons love these carrots more, Kory or Jake, but they always request them, especially around the holidays. Warm, sweet, and slightly caramelized, this dish is now a staple at our table.
Jump to:
- About this recipe
- What you will love about this recipe
- Ingredients for easy cinnamon roasted carrots
- How to make easy cinnamon roasted carrots
- Tools for making cinnamon roasted carrots
- Frequently asked questions
- Cinnamon Roasted Carrots: Sweet and Simple Holiday Side
- Step-by-step photos
- Other homemade favorites to try
About this recipe
These cinnamon roasted carrots are simple, cozy, and full of flavor. Roasting brings out their natural sweetness, and the light coating of cinnamon adds just the right amount of warmth. They pair beautifully with fall meals, holiday dinners, or even an easy weeknight roast.
The recipe is quick to prepare, naturally gluten-free, and beginner-friendly. Whether you're serving them with turkey, chicken, or as a seasonal side dish, this is one of those recipes that always gets finished fast.
Let's start with full disclosure...when I make these 9 out of 10 times I am emptying a bag of baby carrots in a roasted dish, adding the additional ingredients and calling it a day. However, this week when shopping the produce aisle for this recipe I could not resist these beautiful heirloom carrots (also called rainbow carrots). The beautiful colors drew me in - not to mention the bright fresh green tops. What can I say, I'm a sucker for a beautiful, colorful fresh photo-op!
What you will love about this recipe
The Natural Sweetness: Most sweet carrot recipes include ingredients such as sugar, brown sugar, maple syrup, honey, orange juice and other types of sweet glaze. However when you roast carrots, whether they are regular carrots, baby carrots or multicolored carrots they have a natural sweetness. This recipe does not add extra sugary ingredients and lets the natural sugars of the carrots be the sweet taste of this simple side dish.
The Ease: Using baby carrots are by far the easiest way to make this recipe. When using large carrots I do recommend peeling them and then cutting the carrots. Regardless with just a few simple ingredients these sweet carrots are an easy recipe for a quick side dish for any special occasion.
Family Favorite: As mentioned above I have been making these Cinnamon Roasted Carrots for years. In fact I don't believe I've ever made carrots any other way! The crew (my kids) look forward to them when they come to visit and are now making their own.
Ingredients for easy cinnamon roasted carrots
Carrots - I used heirloom carrots simply because I could not resist their beautiful colors. You may use any type of carrot you want (baby carrots, baby rainbow carrots or traditional large carrots) I would recommend peeling and cutting larger carrots into carrot sticks for even cooking.
Butter - You can use salted or unsalted butter.
Cinnamon - Ground cinnamon mixed with butter is what creates the savory flavor for these carrots. Mixed with the carrots natural sweetness the cinnamon and butter offer a buttery glaze that is delicious!
Salt and Pepper - Any type of salt will do! I tend to use sea salt and ground pepper.
How to make easy cinnamon roasted carrots
- Prep - Wash, peel and cut into even sized carrot sticks. If the carrots are thin you will just need to cut them into small stick-like sections. You can skip this step if using baby carrots - they are already the right size and shape! Then in an even layer place the carrots in a roasting pan.
- Season - Season the carrots with salt, pepper and cinnamon. Add pats of butter!
- Bake - Cover tightly with aluminum foil and bake!
- Garnish and serve - I garnished with a pinch of parsley and serve on a pretty serving platter.
Tools for making cinnamon roasted carrots
Frequently asked questions
You can use any variety of carrots for this recipe. Purple carrots and yellow carrots along with other heirloom varieties provide a beautiful presentation. Tradition large orange carrots will be most cost effective and baby rainbow carrots or regular baby carrots will be the quickest bet since they are already the perfect size and do not need peeling.
Other root vegetables such as red potatoes and sweet potatoes would make a nice roasted vegetable medley as well as vegetables such as brussels sprouts and butternut squash. Keep in mind if roasting together cook time may vary.
This popular side dish would be a delicious addition to roast chicken, meatloaf, pot roast or roast beef.
You could substitute the butter with olive oil, coconut oil, margarine or vegan butter. However it is the mixture of the butter and cinnamon that make these so delicious.
Yes! This recipe bakes at 350°F however you may also bake carrots at 400°F for 40 to 45 minutes.
Store leftovers in an airtight container in the refrigerator for 3-5 days. You can reheat them in the microwave or oven.
Yes! The greens are just as edible as the carrots! The greens have a rather bitter flavor and can be sautéed or used to make pesto or chimichurri sauce.
I wondered the same but did not notice a big difference. If anything the deep purple ones were a tad bit more "earthy" tasting. Paired with the cinnamon butter you really could not tell a difference.
Cinnamon Roasted Carrots: Sweet and Simple Holiday Side
Ingredients
- 2 lbs raw carrots ( either baby carrots or large carrots peeled and cut into sticks )
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 4 tablespoon butter ( salted or unsalted )
- 1 tablespoon fresh parsley to garnish
Instructions
- Preheat oven to 350°F
- Wash and peel carrots and slice into 2 ½" pieces.
- In a single layer, place carrots in a shallow 2 quart baking dish or a sheet pan.
- Sprinkle with salt and pepper.
- Then add cinnamon and toss.
- Dot with butter.
- Cover tightly with aluminum foil and bake at 350°F for 45-50 minutes or until done. Stir once halfway through baking period.
- Tranfer carrots to a serving dish and garnish with chopped fresh parsley.
Notes
Nutrition
Step-by-step photos
Thank you for visiting the blog today for this Easy Cinnamon Roasted Carrots recipe. Keep this simple recipe in mind for your next holiday meal. This rainbow carrots recipe is sure to be a crowd pleaser and one of your families new favorites!
Enjoy my friends!
