Roasted Carrots + Pinenuts




Yield 4 -6

An easy-to-make roasted carrot dish from the Whole Smiths that's paleo and Whole30 compliant.



  1. Preheat oven to 415*
  2. Toss the carrots, garlic, 1 Tbsp. of olive oil and salt together
  3. Line a baking sheet with parchment paper
  4. Spread carrots evenly across in one layer
  5. Remove garlic after 10 minutes of roasting and continue to roast carrots for an additional 15 minutes (for a total of 25 minutes)
  6. Meanwhile smash roasted garlic into a bowl
  7. Add 1/4 C. olive oil, pine nuts, red pepper flakes and salt to the bowl and combine well
  8. Once carrots are done, spoon pine nut mixture over top, sprinkle with chives and serve

Courses Side, vegetable

Cuisine Paleo, gluten-free, Whole30, vegan, vegetarian

Recipe by The Whole Smiths at