Sweet and Spicy Turmeric Roasted Carrots

These sweet and spicy turmeric roasted carrots are a quick, simple and colorful side dish packed with warm fall flavors like turmeric and cinnamon.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 1 lb bag of whole carrots, peeled
  • 1 heaping Tbsp coconut oil, melted
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • pinch of cayenne pepper
  • 2 Tbsp brown sugar, packed
  • optional: flaky sea salt


  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Slice carrots in 1/2″ pieces on a slight bias, then add to a medium bowl. 
  3. Mix coconut oil, spices and brown sugar in a small dish, then pour over the bowl of carrots. Toss well to coat. Transfer to baking sheet. 
  4. Cook 18-20 minutes, or until carrots are tender but still have a bite and are slightly browned. 
  5. Top with a pinch of flaky sea salt to finish.



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • You may leave the carrots whole for a different type of presentation, but this will add to the cook time.


Keywords: turmeric, cinnamon, fall recipes, winter recipes, vegetable sides, coconut oil