Not just for Easter or Passover brunch or dinner, these roasted carrots are going to be a side dish rotation for your weekly dinners throughout the year. They are easy to make, and they are Paleo, Whole30 compliant, gluten-free, and vegan. The taste is amazing as-is or you can top them with crushed pistachios. They are fancy enough to make for any holiday dinner and easy enough to take to a potluck. Get the recipe…
I used to only like raw carrots – dipped into some kind of yummy hummus of course!
Then one night at a Scout Court of Honor potluck dinner, one of my dear friends came up to me, knowing all of my food allergies, and said, “I made roasted carrots and they are Holly-approved. I thought you would want to know there’s a dish that’s safe to eat.”
She didn’t make them just for me, but the fact that she thought to say something… my heart was so full of gratitude.
I don’t know about you, but potlucks SCARE ME. That’s why I always eat ahead, make a dish I know I can eat, and always take some good binding supplements as a backup in case of accidental ingestion.
Back to the carrots. This is the first time I’ve ever had roasted carrots that I liked. I asked my friend for the recipe and she was like – just toss them in some oil and seasoning and put them in the oven. Easy and easy. Now that’s a recipe I can get behind.
I played around with the recipe to get just the right amount of roasting and glaze and love the addition of the (optional) crushed pistachios.
Recipe Notes and Hacks
I always recommend purchasing organic when you can. Where I shop, organic carrots aren’t that much more than regular carrots, so I always try to purchase organic carrots. And sometimes you can even find them in different colors!
PS – they are even better if you grow them in your garden!!!
I just scrub these – I don’t peel. But if you are a peeler, feel free to peel away.
You can go with the standard EVOO. I’ve also found that Primal Kitchen’s Avocado Oil is another amazing oil to substitute.
I love Primal Palate’s Garlic and Herb seasoning for this recipe. You can also use your own favorite garlic and herb blend.
The crushed pistachios on top are totally optional. If you have a nut allergy or don’t want to spend the money on them (#whyarepistachiossoexpensive) then you can leave them off the top.
Be sure to compost the scraps.
Psst… want garden harvest recipes you can make all year long? Click below…
Roasted Carrots Recipe
The Best Roasted Carrots
Paleo - Whole30 - Gluten Free - Vegan
- 12 Carrots Organic Preferred
- 1 TBSP+ EVOO or Avocado Oil Organic Preferred
- 2 tsp Garlic and Herb seasoning We love Primal Palate
- 1 TBSP Crushed pistachios Optional
Preheat oven to 400 degrees.
Spray your baking sheet with baking spray.
Scrub the carrots and dry. (optional to peel).
Place on the baking sheet.
Toss with the oil and seasoning. Use tongs to ensure they are covered.
Bake at 400 degrees for approximately 50 minutes. Start checking at 40 minutes to ensure they are at your desired softness.
For the last 5-10 minutes, sprinkle the crushed pistachios over top.
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and I don’t carrot all – I love these!HERE.