Make a quick homemade smoky ketchup in the food processor to go with a batch of easy roasted carrots for a simple, delicious side dish.
Jump to RecipeOne of my goals for my family has been to add more vegetables to our life. Well, lately, I haven’t been very successful at that. Part of my problem is we all tend to like different vegetables. Justin likes Brussels sprouts, Tyler prefers spinach, Ryan likes carrots, and I like broccoli.
Although we all like different things, we did agree on these roasted carrots. I don’t know if that’s because of how they were cooked or the homemade smoky ketchup we dipped them in. Either way, this worked as a great side for all of us.
Normally, the boys don’t like “cook-ed” vegetables, but I kept these roasted carrots on the crunchy side when I cooked them. Roasting vegetables is such an easy way to prepare and serve a variety at a time.
Roasted Carrots Step by Step
Ingredients
- 2 lbs carrots, peeled
- 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup yellow onion, finely chopped
- 1 clove garlic, minced
- 6 oz roasted red bell peppers
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 1/2 tsp smoked paprika
Preparation
Preheat the oven to 400F.
Slice the carrots lengthwise twice. Place the carrots on a large rimmed baking sheet and drizzle with olive oil. Sprinkle the carrots with salt and pepper.
Bake the carrots for about 10-15 minutes, until they are soft.
Meanwhile, use a food processor to mix the onion, garlic, red pepper, honey, red wine vinegar, and paprika until smooth.
Serve the roasted carrots with smoky ketchup.
Leftovers
Place any leftover roasted carrots in a container and refrigerate for up to 2 days. The smoky ketchup can also go in its own container. We ate both the carrots and ketchup cold the next day. But, if you want them reheated, I suggest putting the carrots back in the oven at 350F for about 5-10 minutes, until they are warmed through again. You don’t want to cook them longer than needed or they might start to get mushy.
Recipe
Originally Published On: July 28, 2021
Roasted Carrots with Homemade Smoky Ketchup
Ingredients
- 2 lbs carrots (peeled (about )
- 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup yellow onion (finely chopped)
- 1 clove garlic (minced)
- 6 oz roasted red bell peppers
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 1/2 tsp smoked paprika
Recommended Equipment
Instructions
- Preheat the oven to 400F
- Slice the carrots lengthwise twice
- Place the carrots on a large rimmed baking sheet and drizzle with olive oil
- Sprinkle the carrots with salt and pepper
- Bake the carrots for about 10-15 minutes, until they are soft
- Meanwhile, use a food processor to mix the onion, garlic, red pepper, honey, red wine vinegar, and paprika until smooth
- Serve the carrots with smoky ketchup
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Roasted Carrots with Homemade Smoky Ketchup FAQs
2 pounds of carrots will give you about 10 carrots that are 1-inch thick and about 6-8 inches long. Since they are calculated by weight, there might be a variance in how many carrots you have in your recipe.
Src: https://www.thekitchn.com/heres-what-1-pound-of-carrots-looks-like-232314
Most people consider honey to not be vegan since it’s still produced by an animal. For that reason, the smoky ketchup is not vegan. If you want just the roasted carrots, then yes, this recipe is vegan.
More Vegetables Sides
- Grandpa’s Sweet Potato Casserole
- Smooth and Creamy Mashed Cauliflower and Potatoes
- Yellow Squash Casserole
- Roasted Butternut Squash
- Garlic-Parmesan Brussels Sprouts
- Garlic-Roasted Radishes
- Summer Veggie Stir-Fry
- Broccoli and Cheese Casserole
- Roasted Asparagus
- Garlic Mashed Cauliflower
- Roasted Vegetable Salad
I haven’t made ketchup before but I bet I could! I love making roasted carrots though!
It was something new for us, too. This one had a smoky flavor but was great for pairing with the carrots.
This is definitely a different kind of snack. I’ve never really considered roasting carrots and serving them with ketchup. I’ve always gone with ranch. I think I’ll save this one for a party.
We do ranch with carrots a lot, too. But making this homemade ketchup was great for something different!
I never made ketchup before too. This seems interesting as I wouldn’t think carrots would be eaten with ketchup.
It was fun to make it and try something new. I wouldn’t do regular ketchup with carrots, but this one is very different and worked well!
I love the sound of that sauce. I am always trying new sauces to get my kids to ditch the store bought ones!
It’s so hard when they are used to it, but great to make sauce at home.
I adore roasted carrots, they are so tasty! I will follow your recipe this week to make some for the family.
Roasting vegetables is just so easy but so yummy!
I love roasted carrots and these look really nice. I’ve never been able to make nice tasty ketchup so I may need to try this recipe x
It was different than regular ketchup, but a very tasty alternative!
I have to admit that carrots are some of my least favorite vegetables but I could try roasting them for more flavor. I have to try that homemade ketchup, too.
My younger son loves carrots, my older one doesn’t. But he will sometimes eat them if I roast the carrots.
yummmm!!! The smokey flavor, i can’t imagine how delicious this is!!!! I am doing it tomorrow…
We love roasted vegetables here!
That ketchup sounds so perfect – we do roasted carrots a lot, but have never made our own ketchup.
Now Smokey ketchup is unique. That would be interesting to try!
These look great and might be a good way to encourage my boys to eat more veg with the that ketchup
Roasting veggies makes them so flavorful. I’d love to try these with the smoky ketchup! Sounds so good.