An easy roasted carrots recipe that works for busy weeknights or holiday dinners. And it's gluten-free, dairy-free, paleo, and vegan.
This dish is so simple it hardly needs a recipe. Roasting is one of my favorite ways to cook vegetables, and it works particularly well with carrots. Roasting them brings out the natural sweetness of the carrots. With just a few ingredients you have a quick, healthy side dish.
For weeknights, or when I'm pressed for time, I love these roasted carrots plain and simple. You can even use baby cut carrots to save time. Roast them with just a little coconut oil, sea salt, and cracked pepper. They start to caramelize in the oven and become perfect little gems.
We had them this weekend with another one of my no-fuss, let-the-oven-do-all-the-work favorites—lemon garlic roast chicken. So easy! And we have leftovers for during the week.
These roasted carrots are deliciously easy for busy weeknights—or they can be dressed up for special occasions.
Try drizzling them with balsamic dressing before serving. Or garnish with a squeeze of lemon and fresh herbs (I like thyme and parsley). Or toss with fresh orange juice and zest, and sprinkle with crushed pistachios. The possibilities are endless.
Once you try it, this easy roasted carrots recipe will become a staple in your house too. This post includes affiliate links, you can read my full disclosure here.
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