Dry-Spice Rubbed Carrots

If you are anything like me,

you LOVE carrots. 🙂 I mean, they are so darn delicious and super versatile to cook. My favorite part is the natural sweetness they have, YUM YUM. So, yesterday I was in the kitchen cooking and I got an idea. How delicious would it be to make dry rubbed veggies???? I mean, I like dry rubbed ribs, and pork shoulder, and chicken so why discriminate against the veggies? They need lovin’ too!

And so this recipe was born:

PSA: I seriously urge everyone in the entire world to try this recipe. These carrots were delicious and are now a staple in this household. As in, I’m making them again today…and tomorrow, and the day after and so forth 🙂


  • Fresh Carrots and lots of them (I cooked 5 and ate them all myself so if you’re planning on sharing, the whole bag might be good)
  • 1 good ole’ pot and some water for boiling
  • .5 tsp of garlic powder
  • .5 tsp of chili powder
  • .5 tsp of chipotle chili powder
  • .5 tsp of paprika
  • .5 tsp of all spice
  • .5 tsp of pink Himalayan salt
  • 1 tbs of butter
  • 1 tbs of avocado oil (half used for coating the carrots/ half used for skillet)
  • 1 tbs of brown sugar

First, you want to start boiling your water on the stove in your pot. You can salt the water if you’d like, but I did not seeing as salt was in the dry rub. Secondly, you want to assemble your dry rub. Mix all your spices together in a bowl along with the brown sugar. Make sure to mix well as brown sugar tends to clump.






It will smell so incredibly good. Resist the urge to put this dry rub on every and anything in front of you. It is for the carrots today.

So, now that your water is boiling, its time to peel, rinse your carrots. If you use a small pot like I did, you will need to Chop the carrots in half and place into the boiling water. (Otherwise, use a big pot and you wont have to chop your carrots at all.) Boil for about 10 minutes or until tender.

Once tender, remove carrots and place them onto a cutting board. bowl.  I chose to chop mines like french fries but you can chop them in a circular shape or any way you’d like to be honest. Add .5 tbs of avocado oil (or oil of choice) and mix around; ensuring you coat each piece of carrot.

Now that your carrots are well oiled, add your dry rub mixture. You can add as little or as much as you’d like. I was pretty heavy handed and am glad that I was.

Once your carrots are coated in the dry rub, take a skillet and add your 1 tbs of butter and .5 tbs of avocado oil. Heat on medium-high.







Remember, we aren’t cooking the carrots. We are searing the dry rub onto them.

Once oil is hot and butter is melted, you want to add your carrots into the pan making sure each carrot is touching the bottom of the pan. The carrots can not be overlapped.

Cook for 2-4 minutes per side, or until you develop a brown coat on each side of the carrots. The remove from pan and enjoy!

These carrots are an a healthy and delicious side to compliment any dinner you prepare. I ate mines with a grilled chicken breast and salad. Also, I decided last minute to top mines with some crumbled bacon and it was delicious. Unfortunately, I scarfed it all down before I could grab a picture.


Hope you all enjoy this recipe.





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