Roasted Carrots with Cranberries and Pumpkin Seeds

These roasted carrots are seasoned with a smoky paprika-and-cumin rub, then served over creamy whipped butter beans (Hummus-Style), topped with dried cranberries and pumpkin seeds. This easy, healthy, vegan, and gluten-free side dish is ready in under an hour, perfect for Thanksgiving, Christmas, and the holidays.

Why You'll Love These Roasted Carrots

• Big Flavor, Simple Spices: Paprika, cumin, and a pinch of smoked paprika give the roasted carrots a warm, smoky edge. The high oven heat caramelizes their natural sugars, so you get sweet, tender centers and lightly charred tips.
• Whipped Butter Beans (Hummus-Style): I blend canned butter beans with tahini, garlic, olive oil, and lemon into something that tastes like a cross between hummus and a silky white bean dip. It takes about 5 minutes in a food processor.
• Vegan, Gluten-Free, and Filling: The beans add protein and fiber, so this side is hearty enough to serve as a light vegetarian lunch with warm pita.
• Holiday Ready: The colors are perfect for fall. These roasted carrots pair beautifully with my stunning Hasselback Butternut Squash with Candied Pecans and easy Roasted Fall Vegetables with Butternut Squash and Brussels Sprouts. For even more ideas, browse my list of 60 Thanksgiving side dishes.

Ingredients & Substitutions

• Read my helpful tips below or jump straight ahead to the recipe card for exact ingredient amounts + recipe steps!
• Choosing carrots wisely: Thicker carrots work best for roasting because they caramelize on the outside while staying tender inside. If using small, skinny carrots, reduce the roasting time slightly to avoid overcooking.
• Butter beans: I like butter beans here because they whip up extra creamy. Cannellini beans are a great swap. Chickpeas also work, but the texture will be closer to hummus.
• Tahini quality counts: A smooth, pourable tahini makes a much creamier bean base. If your tahini is thick or separated, stir well before measuring.
• Spices: I used sweet paprika for color, cumin for warmth, and just a little smoked paprika for smoky flavor. If you love heat, add a pinch of cayenne or Aleppo pepper. You can also use chili powder or harissa for a spicier variation.
• Toppings: I sprinkled dried cranberries, pepitas, sunflower seeds, sesame seeds, and fresh mint over the top. If you don't have dried cranberries, chopped dates or golden raisins add a similar touch of sweetness. For crunch, you can use pistachios or walnuts instead of pepitas or sunflower seeds. Pomegranate arils, chopped pistachios, or cilantro are lovely too. Use what you have on hand!

Technique Tips

• Even roasting: Cut carrots into similar-sized sticks or wedges so they roast evenly. A little space between them on the pan prevents steaming and helps them caramelize.
• No food processor? If you don't have one, use a high-speed blender for the bean base, scraping down the sides often. A regular blender works too, though the texture will be slightly less smooth.
• Air-fry option: Carrots can be roasted in batches in an air fryer at 400°F (200°C) for 15 to 20 minutes, shaking halfway through, until tender and lightly charred.

What to Serve with Roasted Carrots

They pair well with roasted meats, fish, and Mediterranean bowls. Try them with my juicy Roast Leg of Lamb, easy Chicken Shawarma Bowl, one-pan Mediterranean Salmon with Rice and Chickpeas, or festive Stuffed Pork Tenderloin with Spinach and Cranberries.

Plating, Leftovers & Make-Ahead Options

• Plating ideas: Serve this dish warm as an appetizer platter, with the beans spread in a shallow bowl or on a plate and the carrots piled on top. Scatter garnishes at the table for a build-your-own feel.
• Serving temperature: The whipped beans can be served warm or at room temperature, but avoid serving them straight from the fridge, as the flavors are muted when cold.
• Leftover reinvention: Use leftover bean spread as a sandwich spread, a base for grain bowls, or even as a dip for raw veggies. Leftover roasted carrots can be chopped and added to salads, grain bowls, or scrambled eggs.
• Make-ahead prep: The bean base can be made up to 3 days ahead and stored in an airtight container in the fridge. Carrots taste best roasted fresh, but you can peel and cut them a day in advance and store them in cold water in the fridge.

More Fall Side Dishes 

• Roasted Butternut Squash with Honey Labneh, Dates, and Hazelnuts
• Hasselback Butternut Squash with Candied Pecans
• Roasted Fall Vegetables (Maple-Cinnamon Butternut Squash and Brussels Sprouts)
• Stuffed Acorn Squash with Maple-Cinnamon Apples, Pecans, and Pumpkin Seeds
• Green Bean Salad with Bacon, Pecans, Cranberries, and Feta
• Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta
• 30-Minute Roasted Sweet Potato Salad
• Our Top 40 Fall Side Dishes
• 50+ Thanksgiving Recipes That Make Hosting Shockingly Easy