Roasted Carrots

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: AIP, Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, Grain Free, Nut Free, Paleo, The 30 Clean Approved, V Clean Challenge Approved, Vegan, Vegetarian
Carrots tossed with a splash of oil and a pinch of sea salt make this side dish incredibly simple & delicious!

Did you know… Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. But that’s not all; this root vegetable is also a good source of antioxidant agents!
Adjust serving size: 


  • 4 carrot
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper omit for AIP

How to Make:

  1. Preheat oven to 400° and place the rack in the middle of the oven.
  2. If the carrots are thick, cut them in half lengthwise. If not, leave them whole. Toss them in a bowl with the oil, salt & pepper.
  3. Place them on a baking sheet in a single layer, and then roast in the oven for 20 minutes, or until browned and tender. They are done when they have shrunk a bit and turned golden brown on the edges.
  4. Garnish the roasted carrots with seasonings to taste, and serve immediately.

Nutrition Facts
Roasted Carrots
Amount Per Serving
Calories 122 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 558mg 23%
Potassium 3mg 0%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 10g
Protein 2g 4%
Vitamin A 540%
Vitamin C 20%
Calcium 4%
* Percent Daily Values are based on a 2000 calorie diet.

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