Oven Roasted Carrots (Elote Style)

I’m serving up these Oven Roasted Carrots elote style. Similar to how you’d dress grilled street corn, these delicious tender carrots are topped with lime, crumbled cheese, jalapenos and cilantro. So crazy good! 

I’m trying to remember back to the first time I tried Mexican Street Corn … I can’t recall exactly when it was, but I do know that I was instantly hooked. It’s grilled corn that’s slathered in a tangy cream sauce and sprinkled with chili powder, cotija cheese and fresh cilantro. Really, it’s hard for me to eat corn on the cob any other way now. I love it so much that I even made it into these Mexican Street Corn Chicken Tacos.

In an effort to get even more street corn flavor into my life I came up with the idea of topping roasted carrots with all those same flavors going on – chili powder, cumin, tangy lime juice, creamy cotija cheese and spicy jalapenos. And as much as I love glazed carrots, these have taken over reign in our house. 

I mean, these are so good you guys!

Hand holding bowl of oven roasted carrots.

I’m roasting these carrots in the oven, since we don’t happen to have a grill at the moment. But these would also be amazing thrown on a hot grill – they’ll get nice and smoky and caramelized.

How to make oven roasted carrots:

  • Peel
  • Cut in half lengthwise
  • Season 
  • Roast

How long do you roast carrots in the oven?

  • Roast carrots 15-20 minutes at 450-degrees.  When carrots are done, they will pierce easily with a fork. 

Wine pairings for roasted carrots:

  • Try a creamy, fruit forward Viognier or unoaked Chardonnay. Fruit-forward, with a bit of body to them, they stand up nicely to the spices on the carrots.
Roasted carrots in bowl with spoon.

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More roasted vegetable recipes:

More street corn style recipes:

Overhead close up of bowl of roasted carrots.

Oven Roasted Carrots (Elote Style) 

I’m serving up these Oven Roasted Carrots elote style. Similar to how you’d dress grilled street corn, these delicious tender carrots are topped with lime, crumbled cheese, jalapenos and cilantro. So crazy good! 
4.78 from 9 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people


  • 1 ½ pounds small to medium carrots (peeled and halved lengthwise)
  • 3 Tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/3 cup lime juice
  • 1 jalapeno (thinly sliced)
  • 2 cloves garlic (finely grated)
  • 2 teaspoons honey
  • 1/2 cup cilantro (chopped)
  • 2 ounces cotija (queso fresco, parmesan or feta, crumbled)
  • Salt and pepper (to taste)


  • Preheat oven to 450-degrees.
  • Arrange carrots on baking sheet and drizzle with olive oil, toss with chili powder and cumin, and season with salt & pepper.
  • Roast 15-20 minutes, until tender when pierced with a fork.
  • Meanwhile, combine lime juice, jalapeno, garlic and honey in a small bowl. Season with salt and pepper, to taste.
  • Arrange carrots on a serving platter and drizzle with sauce. Sprinkle with cilantro and crumbled cheese.
  • Serve hot or at room temperature. Enjoy!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Baking Sheet


Calories: 147kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 188mg | Potassium: 386mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19149IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 1mg

This post was originally published in 2020. It was updated in 2021 to add new photographs. The original recipe remains the same. Enjoy!

6 thoughts on “Oven Roasted Carrots (Elote Style)”

  1. 5 stars
    It’s like you’re reading my mind! I’ve been loving this seasoning I got that’s basically a Mexican street corn seasoning, so these carrots are right up my alley. The sauce sounds delicious, too! Can’t wait to try this!

  2. 5 stars
    Delicious! Made the Carrots for dinner tonight. Next time I would use two seeded Jalapeños because they tasted so good with the carrots and toppings. I let the jalapeños marinate in the lime juice mixture while the carrots cooked. I added a little more honey to balance the lime juice.

  3. 5 stars
    Omgosh, just served this with dinner and we’re both so impressed and looking forward to making it again this week! I never knew carrots had such potential!


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