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Not just for Easter 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...

The Best Roasted Carrots

Paleo - Whole30 - Gluten Free - Vegan

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Holly Bertone | Pink Fortitude

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.

  2. Spray your baking sheet with baking spray.

  3. Scrub the carrots and dry. (optional to peel).

  4. Place on the baking sheet.

  5. Toss with the oil and seasoning. Use tongs to ensure they are covered.

  6. Bake at 400 degrees for approximately 50 minutes. Start checking at 40 minutes to ensure they are at your desired softness.

  7. For the last 5-10 minutes, sprinkle the crushed pistachios over top.