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9 Unbelievable Roasted Carrots

Carrots have a reputation for being healthy, and they’re a recommended vegetable on the Paleo diet. One way to make sure that they are cooked al dente is to roast them. That’s why we’ve found some of the tastiest roasted carrot recipes that will help you top up on the Vitamin A and other minerals they contain. Each one cooks them up a little differently, adding extra ingredients to help improve their flavor and soften them up so they’re just right.

These roasted carrot recipes are SO GOOD! They are easy, healthy and make the perfect side for pretty much every meal.



simple roasted carrots
Photo: Healy Real Food Vegetarian

1. Simple Roasted Carrots
Simple is the way to go when you’re on Paleo. Think about it, they weren’t making elaborate creations in the Paleolithic era. It’s only in our modern world where we complicate everything in the attempt to make it better. But simple is more caveman style, and this ingredients list only has 5 different items, including carrots, garlic, salt and pepper and additional seasoning. The trick is roasting them just right so that they’re tender to the tooth, without being mushy. Mission accomplished, just follow their directions. Have these as a side with any chicken dish and it will go great.


2. Carrot Top Pesto with Roasted Carrots
This is an interesting way to use all of the carrots. You’ll have to find a batch of fresh carrots that still have the greens attached to their tops. The best place to find them is a farmer’s market, and it’s always a good idea to buy local food since you know it was harvested in season and is ready to eat. If you have a local organic farmer, even better. The tops of these carrots are made into a pesto, and the lower part of the carrot is roasted up until it tastes delicious. The best part is that you get to eat the roasted carrots with the pesto you just created.


3. Balsamic and Maple-Glazed Carrots
Making a perfectly cooked roasted carrot is an art, and using a bit of balsamic vinegar works wonders to soften them up, as well as infuse them with flavor. That’s what they’ve done here, and have really outdone themselves by giving the carrots a maple glaze using real maple syrup. On Paleo the focus is on using real food, so you never want to compromise yourself by using anything other than pure maple syrup. Also, choose organic vegetables whenever you can. It’s relatively easy to find organic carrots, and you’ll be able to taste the difference.


ghee carrots
Photo: Hollywood Homestead

4. Roasted Carrots with Ghee and Cinnamon
Ghee and cinnamon is going to make just about anything taste better, and they do a great job of complementing the taste of carrots in this recipe. Ghee is clarified butter, and it tastes like butter to the nth degree, so you’ll be getting buttery and cinnamony carrots that will taste more like a dessert than a side dish. There’s so all spice and salt and pepper added for additional flavor, but you probably will be sold on the ghee and cinnamon. If you have picky eaters on your hands that don’t like to eat their vegetables, this is a great way to get them to see things your way.


5. Roasted Carrots with Gremolata
This recipe has you roasting up a batch of carrots and then sprinkling them with gremolata, a combination of herbs that will get your mouth watering. Their version has you using parsley, lemon zest, and garlic, so it’s a pretty traditional way to make it. All of those flavors go well with carrots, especially when they’re roasted. Roasting carrots gives them a certain flavor that you can’t replicate with other cooking methods like steaming them or boiling them. It’s hard to go back to regular carrots when you’ve spoiled yourself with roasted carrots for awhile.

6. Maple-Thyme Roasted Carrots
Maple goes with carrots in an amazing way, giving them a sweet flavor that you simply can’t resist. Thyme is a wonderful herb that goes with carrots, and when combined with the way that the maple syrup interacts with the carrots, you’re onto something big here. A bit of salt goes a long with with these, and you get to choose which oil you want to roast them in. The recommended oils on Paleo are coconut oil, olive oil, avocado oil and more, just avoid common oils like vegetable oil or soybean oil. Cutting up the carrots helps them to cook quicker, so adjust the cooking time to how much you cut them up.


citrus and sage roasted baby carrots
Photo: Meatified

7. Citrus and Sage Roasted Baby Carrots
Twenty five minutes from start to finish and you’ll have these as a side dish that is going to really stand out on your plate. The citrus comes from half a lemon, and the citric acid helps to soften up the carrots and make them easier to digest, while adding a good amount of flavor. The sage works well because it’s a spice that doesn’t get used too much, so it’s really perks up the taste buds. Coconut oil is used for the roasting process, which is going to give it a nice buttery flavor, while adding healthy fat to the equation, and just a hint of coconut flavor.


8. Cumin and Citrus Roasted Carrots
If you don’t currently use a lot of cumin in your cooking, here’s a good recipe to start trying to use it more often. The carrots get a bit of citrus infusion due to the use of both an orange and a lemon, which helps to cook the carrots so they get that perfect softness, not too soft, just right. These carrots are really going to go to work on your taste buds because they use plenty of different seasonings and spices in addition to the cumin. It’s all about playing to your tastes and using what you like so that you’re more apt to enjoy eating your vegetables.

9. Roasted Parsnips and Carrots
Here’s a way to make your roasted carrots extra healthy and even tastier. You simply add parsnips to the dish and suddenly there’s more texture and flavor, as well as nutrients from an additional root vegetable. This is one Paleo dish that you don’t have to worry if it’s fully Paleo or not, as both carrots and parsnips are both Paleo veggies, and the additional ingredients all fall into the guidelines as well, just olive oil, salt, and pepper.

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