Roasted carrots with garlic, paprika and parsley

Name: Roasted carrots with garlic, paprika and parsley
Yield: 4 servings
Cuisine: Slovak
Ingredients: 600 g Carrots; 1/2 tsp Sweet paprika; 50 ml Olive oil; 3-4 Garlic cloves; 1 tsp Salt; to taste Parsley (chopped)

Carrots roasted in olive oil with garlic and sweet paprika, covered then uncovered until crisp, and topped with parsley. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 5 min
Cook time: 45 min
Temperature: 200 °C (400 °F)
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

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Roasted carrots with garlic, paprika and parsley are a simple side dish that kids enjoy, too. Peel the carrots, halve or quarter any thick ones, and coat them in olive oil mixed with salt, sweet paprika and crushed garlic. Roast covered with foil for about 45 minutes at 200 °C (400 °F), uncovering for the last ten minutes so they crisp up.

Sprinkle with chopped parsley before serving. Serve as a side dish or on their own as a snack.

Instructions

Tip: tap a step to mark it as done.

Peel and wash the carrots. Halve or quarter any thicker ones.
Mix the oil with the salt, paprika and crushed garlic. Coat the carrots thoroughly in the seasoned oil and transfer to a baking sheet lined with parchment paper.
Cover with aluminum foil and roast in an oven preheated to 200 °C (400 °F) for about 45 minutes. Toss occasionally and remove the foil about 10 minutes before the end of cooking so the carrots crisp up.
Add a little water to the baking sheet or brush the carrots with a little olive oil as needed.
Sprinkle with parsley before serving.

Tip: Young carrots do not need peeling; just scrub them thoroughly with a brush. They are done when a small knife slides into the thickest part without resistance.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 171 kcal
Protein: 1.8 g
Carbohydrates: 16 g
of which sugars: 7.2 g
Fat: 12 g
of which saturates: 1.6 g
Fiber: 4.4 g
Salt: 1.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečená mrkva s cesnakom, paprikou a petržlenovou vňaťou