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–+ servings
Multicolored carrots cut into slices on a white plate.

Roasted Carrots With Berbere Spice Recipe

Grace Stewart
Berbere is a delicious and exotic Ethiopian spice that complements carrots perfectly! This Roasted Carrots With Berbere Spice Recipe is so easy and delicious!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course dinner, Side Dish, vegetable side dish
Cuisine American
Servings 4 people
Calories 80 kcal

Equipment

  • 1 roasting pan could also use a sheet pan

Ingredients
  

  • 1 lb carrots peeled and cut into bite sized pieces; rainbow carrots are exceptional for this recipe!
  • 1 tablespoon olive oil
  • 1 tablespoon butter cut into 4-6 pieces
  • ½ ts Berbere spice
  • ¼ ts salt
  • ¼ ts pepper
  • 1 ts parsley optional; minced as garnish

Instructions
 

  • Preheat your oven to 400F. Peel and cut the whole carrots into pieces that are as close to the same size as you can get them.  You can use the picture as a guide as to how to cut them.
    Slices of multicolored carrots in a roasting tin.
  • Place carrots on a roasting tray then drizzle the olive oil over the carrots.  Add the cut up pieces of butter on top of the carrots and then add the spices.  Stir to coat the carrots with the spices and the oil and spread the carrots out in a single layer as best you can so that they are not crowding each other. (You could also combine all of the ingredients in a small bowl and then add them to your roasting tray.) Roast the carrots for 20-30 minutes or until the carrots are fork tender.  Toss them ½ way through roasting.
    Slices of multicolored carrots with Berbere spice dotted with butter in a roasting pan in the oven.
  • Taste the carrots and add additional seasoning if desired then garnish with minced parsley if you like. Enjoy this delicious dish as a wonderful and healthy side dish to accompany your favorite mains!
    Multicolored carrots cut into slices on a white plate.

Notes

PLEASE NOTE: I didn't use any parchment paper or aluminum foil on my roasting tray when I roasted my carrots. However, you may want to do this for easier cleanup.
Although I am using mature carrots, you could easily turn this into a baby carrots recipe by selecting baby-cut carrots.
For best results, don't crowd the carrots when roasting.
Enjoy this delicious and exotic tasting side dish! 

Nutrition

Calories: 80kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 0.4mgSodium: 237mgPotassium: 370mgFiber: 3gSugar: 6gVitamin A: 18973IUVitamin C: 7mgCalcium: 42mgIron: 0.5mg
Keyword berbere spice, Carrots, roast vegetables
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