Roasted Rainbow Carrots
These Roasted Rainbow Carrots are a colorful, easy side dish perfect for any occasion. Whether you’re looking to add more veggies to your dinner menu, or celebrating a holiday and need something for brunch. You can roast and serve the carrots whole to cut down on prep time! A vegan friendly, paleo and Whole30® recipe.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4-6 1x
- Category: Sides
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Roasted Carrots
- 2 small bunches rainbow carrots, scrubbed and washed (option to peel single layer off)
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- kosher salt, to taste
for the sauce
- 3 tablespoons tahini
- 2.5 tablespoons coconut aminos
- 3/4 teaspoon ground ginger
- 1 tablespoon freshly squeezed lemon juice
- 1–2 tablespoons non-dairy milk of choice (I love using coconut here)
Instructions
- Preheat oven to 400ºF.
- Add oil and seasoning: Evenly distribute carrots on large baking sheet. Drizzle oil over carrots and toss on pan to coat, then sprinkle on seasonings and toss again.
- Roast carrots for 15-20 minutes, until edges are golden. Check for tenderness at tops with fork before deciding if you want more time.
- Make the sauce: While the carrots are finishing roasting make the sauce; in a small bowl combine the sauce ingredients. If you find it too thick, add 1 tablespoon milk or water at a time.
- Serve: Slice carrots for serving and drizzle with sauce, or leave whole and serve with dipping sauce.
Nutrition
- Serving Size: 1/6th without sauce
- Calories: 87
- Sugar: 9g
- Sodium: 306mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
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