Roasted Carrots + Pinenuts
An easy-to-make roasted carrot dish from the Whole Smiths that's paleo and Whole30 compliant.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side, Vegetable
Cuisine: Gluten-Free, Paleo, Vegan, Vegetarian, Whole30
Servings: 4 -6
Author: the Whole Smiths
- 2 lbs. whole carrots peeled
- 6 cloves of garlic peeled peeled
- 1 Tbsp. +1/4 C. extra-virgin olive oil
- 1 tsp. salt
- 1/4 C. toasted pine nuts
- 1/4 tsp. salt
- 1/4 tsp. red pepper flakes
- 1 Tbsp. chopped chives
Preheat oven to 415*
Toss the carrots, garlic, 1 Tbsp. of olive oil and salt together
Line a baking sheet with parchment paper
Spread carrots evenly across in one layer
Remove garlic after 10 minutes of roasting and continue to roast carrots for an additional 15 minutes (for a total of 25 minutes)
Meanwhile smash roasted garlic into a bowl
Add 1/4 C. olive oil, pine nuts, red pepper flakes and salt to the bowl and combine well
Once carrots are done, spoon pine nut mixture over top, sprinkle with chives and serve