Oven Roasted Carrots with Homemade Smoky Ketchup

Make a quick homemade smoky ketchup in the food processor to go with a batch of easy oven-roasted carrots for a simple, delicious side dish.

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One of my goals for my family has been to add more vegetables to our lives. Well, lately, I haven’t been very successful at that. Part of my problem is we all tend to like different vegetables. Justin likes roasted Brussels sprouts, Tyler prefers spinach, Ryan likes baby carrots, and I like broccoli.

Although we all like different things, we did agree that this was the best roasted carrots recipe. 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 perfect side dish 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 our favorite way to prepare and serve a variety at a time.

These carrots would be perfect for a holiday dinner to go with your main course as a great side dish. 

Serving Suggestions & Tips

• Add other seasonings such as garlic powder, brown sugar, fresh parsley and other fresh herbs, chili powder, Italian seasonings, red pepper flakes, or fresh thyme leaves. 
• For easier cleanup, line the sheet pan with parchment paper or aluminum foil. 
• Cook at a high temperature to quickly cook the carrots without making the cooking time so long that they have time to get mushy. 
• The honey in the ketchup adds a natural sweetness but you could also drizzle the carrots with honey or pure maple syrup. 
• Try roasting other vegetables such as Brussels sprouts, sweet potatoes, broccoli, squash, and zucchini. You can also make roasted garlic using this method. 
• Use baby carrots to make baby roasted carrots with the same great flavor or rainbow carrots for a colorful dish. 
• Serve as a side to meals such as roast chicken, turkey, or sweet ham. 
• Make sure your fresh carrots are in an even layer on the baking sheet so they roast evenly. 

Roasted Carrots Step by Step

Ingredients

• 2 lbs carrots, peeled
• 1/2 tbsp extra virgin 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 baking sheet in a single layer and drizzle with olive oil. Sprinkle the carrots with salt and pepper.

Bake the carrots in the hot oven 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.

Roasted Carrots Leftovers

Storage: Place any leftover roasted carrots in an airtight container and refrigerate for up to 2 days. The smoky ketchup can also go in its own container. 

Reheating: We ate both the carrots and ketchup cold the next day. But, if you want them reheated, the best way is to put 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

Roasted Carrots with Homemade Smoky Ketchup

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.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Course:

Side Dish

Cuisine:

American

Diet

Gluten Free

|

Vegetarian

Keyword:

carrots

|

homemade

|

ketchup

|

roasted

|

roasted vegetables

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

|

Paleo

Cooking Method:

One-Pan Meals

Servings: 8

5 from 2 votes

Ingredients

• 2 lbs carrots (peeled (about )
• 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/2 tsp black 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

• Chef Knife
• Baking Sheet
• Food Processor

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

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Nutrition Facts

Roasted Carrots with Homemade Smoky Ketchup

Amount Per Serving (5 carrots)

Calories 72 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 443mg18%

Potassium 417mg12%

Carbohydrates 15g5%

Fiber 4g16%

Sugar 8g9%

Protein 1g2%

Vitamin A 19117IU382%

Vitamin C 17mg21%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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

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