Best 7 Chili Spiced Carrots Recipes

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Indulge in a culinary journey with our diverse collection of chili-infused carrot recipes. From the classic Chili-Spiced Carrots, a delightful blend of sweet and savory, to the unique Carrot and Sweet Potato Chili, a hearty and flavorful stew, our recipes showcase the versatility of this humble vegetable. Discover the tantalizing Chili-Spiced Carrot Fries, a crispy and addictive snack, and the aromatic Chili-Roasted Carrots with Honey Glaze, a perfect side dish for any occasion. Embark on a spicy adventure with our Spicy Szechuan Carrots, featuring a fiery kick, or try the refreshing Carrot and Radish Salad with Chili Dressing, a vibrant and tangy medley of flavors. Each recipe offers a unique twist on the classic carrot, promising an unforgettable culinary experience.

Let's cook with our recipes!

SPICY ROASTED CARROTS



Spicy Roasted Carrots image

These spicy roasted carrots are a healthy, easy and flavorful side dish that goes really well with many entrees, especially Asian, Middle Eastern or Mexican dishes.

Provided by Tonje

Categories     Side Dish

Number Of Ingredients 9

1 pound carrots
2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder

Steps:

  • Preheat the oven to 200°C / 400°F.
  • Peel the carrots, and place them in a mixing bowl. Drizzle over the olive oil and seasoning, and coat the carrots evenly.
  • Place the carrots on a baking tray in the oven, and bake the carrots until they are soft enough to pierce with a fork and slightly browned, about 25-30 minutes.

Nutrition Facts : Calories 67 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHILI SPICED CARROTS



Chili Spiced Carrots image

Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 pounds carrots, sliced diagonally 1/2 inch thick
1 teaspoon freshly grated lemon zest
2/3 cup water
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
  • Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
  • Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.

Nutrition Facts : Calories 53 g, Protein 1 g

CHILI-LIME ROASTED CARROTS



Chili-Lime Roasted Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.

OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SPICED CARROTS



Spiced Carrots image

Carrots cooked in wine with raisins and spices.

Provided by Beth Bean Fox-Ebert

Categories     Side Dish     Vegetables     Carrots

Time 55m

Yield 6

Number Of Ingredients 8

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

Steps:

  • Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
  • Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g

TAQUERIA-STYLE SPICY PICKLED CARROTS



Taqueria-Style Spicy Pickled Carrots image

Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled     Pickled Vegetable Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

1 cup white vinegar
1 cup water
1 teaspoon coarse sea salt
¾ pound carrots
1 small yellow onion
6 medium fresh jalapenos
2 cloves garlic
1 tablespoon vegetable oil
2 large bay leaves
1 teaspoon whole black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1 teaspoon extra-virgin olive oil

Steps:

  • Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
  • Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
  • Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
  • Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g

ROASTED CARROTS WITH TURMERIC AND CUMIN



Roasted Carrots With Turmeric and Cumin image

These are based on Suzanne Goin's turmeric-spiced root vegetables from her wonderful new book "The A.O.C. Cookbook." I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, appetizer, side dish

Time 40m

Yield Serves 6

Number Of Ingredients 10

10 medium carrots, peeled
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
1/2 teaspoon cumin seeds, lightly toasted
1/2 teaspoon coriander seeds, lightly toasted
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon turmeric
1/2 teaspoon Aleppo pepper or mild chili powder
2 tablespoons chopped fresh mint

Steps:

  • Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
  • Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
  • While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
  • Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 268 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Choose the right carrots: For the best results, use fresh, young carrots with a sweet flavor. Avoid carrots that are too old or woody.
  • Cut the carrots evenly: This will help them cook evenly. If you are using baby carrots, you can leave them whole.
  • Use a good quality chili powder: The chili powder is the key to the flavor of this dish, so make sure you use a good quality one. Look for a chili powder that is made with 100% pure chili peppers.
  • Don't be afraid to adjust the heat: The amount of chili powder you use will determine the heat of the dish. If you like your food spicy, use more chili powder. If you prefer a milder dish, use less.
  • Serve with your favorite sides: Chili spiced carrots can be served as a side dish or as a main course. They are great with rice, quinoa, or your favorite protein.

Conclusion:

Chili spiced carrots are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover carrots, and they are also a healthy and affordable option.

With just a few simple ingredients, you can make a dish that is sure to please everyone at your table. So next time you are looking for a quick and easy side dish, give chili spiced carrots a try.

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