5.0 from 21 votes
Hasselback Carrots
These Hasselback Carrots are one of my favorite easy sides, ready in about 50 minutes. I roast them with smoked paprika, cumin, and turmeric until they’re golden on the outside and tender inside. They go with anything from steaks to seafood, and you really can’t go wrong serving them.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 147 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
American
Ingredients
- 2 lbs medium carrots peeled, trimmed and cut into 4-inches lengths
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1/2 teaspoon Turmeric
- 1/2 teaspoon fennel seeds gently crushed
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1/3 cup feta crumbled
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 350 degrees F.
- Using a very sharp knife, cut small widthways slits into each carrot lengthwise, stopping three-quarters of the way down.
- In a bowl, toss all ingredients except feta and parsley.
- Rub the mixture into the carrots.
- Roast the carrots in the oven for 25 to 30 minutes, until they are crispy on the outside and tender when you pierce them with a fork.
- Sprinkle with the feta and parsley before serving.
Cup of Yum
Notes
- One little trick that really helps when I make Hasselback carrots is using two wooden spoons. I lay the carrot on a cutting board and place a spoon on each side, then make my slices. The spoons stop the knife from going all the way through, so the carrot stays together. It makes the cutting part so much easier and I never have to worry about accidentally slicing all the way through.
- If I do not have a peeler, I just use the flat side of a knife and gently scrape down the carrot to remove the outer layer. It works really well and gets the job done fast.
- This recipe works best with medium carrots, but if I use larger ones, I add an extra five to ten minutes to the baking time. It helps make sure they turn out nice and tender.
- If I want to speed things up, I boil the carrots in a big pot of water for about five minutes until they are just tender. Then, I quickly move them into cold water to stop the cooking before seasoning and roasting.
- Another way I like to prep the carrots is by cooking them in a dry skillet over high heat for about ten minutes. It gives them a nice charred flavor before they even hit the oven.
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
7mg
(2%)
Sodium
201mg
(8%)
Potassium
515mg
(15%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
25517IU
(510%)
Vitamin C
10mg
(11%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 201mg | 8% |
| Potassium | 515mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 25517IU | 510% |
| Vitamin C | 10mg | 11% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.