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.
I get pretty creative when it comes to making recipes with carrots as the main ingredient. From my maple bacon carrots to my slow cooker glazed carrots, they’re both packed with flavor and always make my table look like I’m serving at a fancy restaurant. And today, I’m adding a new favorite to the collection, my delicious Hasselback carrots recipe!
Table of contents
This is one of those easy recipes that looks beautiful too, especially when I top it with feta and parsley, it turns out so colorful, I just love it! All you need are a few simple ingredients and some carrots. The cutting part looks fancy but it’s actually really easy, you’re just slicing partway through the carrots to give them that fun look.
Why you will love this recipe
- Simple ingredients, tasty results: I use pantry staples like carrots, cumin, smoked paprika, and brown sugar to make a side dish that’s full of flavor.
- Looks fancy, so easy to make: The Hasselback cut makes these carrots look restaurant-level, but honestly, it’s just a few easy slices. If I can do it while keeping an eye on my kids, anyone can.
- Goes with anything on the table: Whether I’m making grilled chicken, steak, or even seafood, these carrots always fit right in.
- Easy to make your own: Sometimes I swap in honey for the maple syrup or crumble goat cheese instead of feta, depending on what I have. It’s a recipe that’s easy to tweak and always turns out delicious.
What you will need
- Carrots: I use medium carrots, peeled, trimmed, and cut into about four-inch pieces so they cook evenly and look nice on the plate.
- Herbs and spices: I season the carrots with cumin, smoked paprika, turmeric, flaky sea salt, and a little brown sugar for a warm, savory-sweet flavor.
- Fennel seeds: I gently crush fennel seeds and sprinkle them in for a little extra pop of flavor that makes the carrots smell amazing as they roast.
- Olive oil: I drizzle the carrots with olive oil to help them roast perfectly, but sometimes I swap it with vegetable oil if that’s what I have.
- Honey: I love drizzling a little honey over the carrots.
- Feta: I crumble feta over the roasted carrots right before serving for a salty finish that pairs so well with the spices.
- Flat-leaf parsley: I chop up fresh parsley and sprinkle it on top to add a herby touch.
How to make
1. Preheat and slice: I start by preheating the oven to 360 degrees Fahrenheit. While it heats up, I place the carrots on a cutting board and carefully cut thin slices across each one, stopping about three-quarters of the way down so they stay together.
2. Mix the seasoning: Next, I grab a small bowl and mix together the cumin, smoked paprika, brown sugar, turmeric, and crushed fennel seeds until everything is nicely combined.
3. Add the liquids: After that, I pour in the olive oil and honey and give it another quick mix so everything comes together.
4. Season, roast, and serve: Then, I rub the seasoning mixture all over the carrots, making sure to get it into each little slice before placing them in a greased roasting tray. I bake them at 360 degrees Fahrenheit for about 25 to 30 minutes, until they’re crispy and golden brown. Right before serving, I sprinkle a good amount of crumbled feta and fresh parsley over the top.
Expert tip
No-fail Hasselback cuts
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.
More tips to consider:
- 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.
Recipe variations
- Seasoning: I add a sprinkle of black pepper, onion powder, or garlic powder if I want a little extra flavor. About 1 teaspoon of each is plenty.
- Garlicky: When I want a stronger garlic taste, I crush one clove of garlic and mix it with a tablespoon of olive oil, then brush it into the carrot slices.
- Colorful: I like tucking in about 1 tablespoon of chopped red peppers between the carrot slices for extra color and a sweet bite.
- Sweet: I drizzle 1 tablespoon of maple syrup over the carrots before baking when I am craving a little extra sweetness.
- Moroccan: For a twist, I mix in 1 tablespoon of fresh chopped coriander, 1 tablespoon of balsamic vinegar, and a few chopped Kalamata olives for a Moroccan-style flavor.
Serving suggestions
When I am planning a big family dinner, these Hasselback carrots always end up on the table. They are easy to make and look so pretty next to dishes like my air fryer Hasselback potatoes. Sometimes I add a squeeze of lemon on top or a sprinkle of zest if I have fresh lemons in the fridge.
If we are having friends over, I put out a few sauces for dipping like my homemade teriyaki sauce or yum yum sauce. I also like to serve these carrots with my mac and cheese casserole or a big bowl of tomato salad so there is something for everyone.
How to store leftovers
- Store: I keep any leftover carrots in an airtight container or a baggie in the fridge, and they stay good for up to a week.
- Freeze: I just pop them into a freezer-safe bag and they stay fresh for up to four months.
- Thaw: I move them to the fridge the night before I need them so they can thaw slowly and stay nice and tender.
- Reheat: I warm them up in the microwave with a little butter or a drizzle of olive oil to bring them back to life.
Frequently asked questions
I have tried it with baby carrots, but they are a little tricky to slice. If you want to use them, I suggest just roasting them whole without the Hasselback cuts.
This originally was started on russet potatoes, but any root vegetables would work great. Try using sweet potatoes, turnips, or parsnips with different kinds of glazes or rubs on them. You can also use this type of cutting and cooking with steaks or chicken.
I always peel them because it makes the texture smoother and helps the seasoning stick better. But if you scrub them really well, you could leave the skin on if you prefer.
More recipes with carrots:
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Hasselback Carrots
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.
Video
Notes
No-fail Hasselback cuts
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.More tips to consider:
- 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.