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Roasted Carrots + Pinenuts

An easy-to-make roasted carrot dish from the Whole Smiths that's paleo and Whole30 compliant.
Prep Time10 mins
Cook Time25 mins
Total Time35 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