Roasted Rainbow Carrots
Servings: 4 -6
Calories: 87kcal
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.
Print Recipe
Ingredients
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: 1/6th without sauce | Calories: 87kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 306mg | Fiber: 4g | Sugar: 9g