These Roasted Rainbow Carrots with Cranberries and Pecans feature a variety of colors, textures, and flavors, from savory to slightly sweet, plus pops of citrus and roasty caramelization.

These Roasted Rainbow Carrots with Cranberries and Pecans make a super festive vegan side dish

If you’re wanting to get a head start on stockpiling your healthy holiday recipes, bookmark this one now. With rich savory flavors, a pop of sweetness from sugar free dried cranberries, toasty roasted pecans, and a citrusy zing from orange extract, this isn’t just a great holiday recipe … it’s a spring, summer, fall and winter recipe.

This recipe also checks a lot of boxes - it is lower in carbs, dairy free, sugar free, vegetarian, vegan, and it is even Whole30 compliant if you leave off the cranberries. If you want to make the cranberries paleo, you can simply substitute coconut sugar in place of the erythritol.

While carrots are in season in the spring and the fall, you can make this recipe year round. The balance of flavors and textures is so satisfying. This is one of those dishes that takes minimal effort, but the outcome looks so beautiful.

How many carbs are in carrots?

TThese Roasted Rainbow Carrots with Cranberries and Pecans come in at 10.2g total carbs per serving, or 7.2g net carbs. You could easily work a serving into a keto diet, or eat a few servings in one sitting if you’re looking for more of a carb up experience.

Carrots are delicious, but roasted carrots just take things to the next level. Plus, the vitamins, minerals, and fiber you’ll find in carrots makes them a great option if you’re craving a starchy vegetable.

If you’re really intimidated by the carb count, just swap carrots for radishes or turnips. When roasted, either option has a pretty spot on potato flavor, resulting in a keto side dish that fulfills a potato craving. You could also leave off the cranberries and pecans to help reduce the carb count. Lastly, you could try this recipe with roasted cauliflower. Keto cauliflower recipes are taking over the world, and for good reason -- cauliflower can do anything!

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Roasted Rainbow Carrots with Cranberries and Pecans

Author: Kyndra Holley
Prep Time: 8 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

These Roasted Rainbow Carrots with Cranberries and Pecans feature a variety of colors, textures, and flavors, from savory to slightly sweet, plus pops of citrus and roasty caramelization.

Ingredients

Scale

1 pound rainbow carrots, greens trimmed
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon coconut aminos (I use this brand)
2 cloves garlic, minced
¼ teaspoon sea salt (this is the only salt I use)
¼ teaspoon cumin
¼ teaspoon dried thyme
⅛ teaspoon black pepper
¼ cup Sugar Free Dried Cranberries
¼ cup chopped pecans
¼ cup coconut yogurt or Greek yogurt
½ teaspoon pure orange extract or 2 tablespoons fresh orange juice
2 tablespoons rough chopped flat leaf parsley

Instructions

Preheat oven to 425°F. Spread the carrots in a single layer across a rimmed baking sheet.
In a small mixing bowl, combine the balsamic, olive oil, coconut aminos, garlic, salt, cumin, thyme and pepper. Mix until well combined.
Drizzle over top of the carrots and then toss to evenly coat
Roast the carrots for 25 minutes, tossing halfway through. When you take the carrots out to toss them, add the cranberries and pecans
While the carrots are roasting, combine the coconut yogurt and orange extract.
Drizzle over top before serving. Garnish with parsley.

Notes

net carbs per serving: 7.2g

Category: Vegetarian Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (about 2 carrots)
Calories: 116.2
Fat: 8.1g
Carbohydrates: 10.2g
Fiber: 3g
Protein: 1.5g

Keywords: Low carb side dish, Low carb vegetable recipes, Low carb holiday recipes, Roasted carrot recipe, Holiday side dish recipe, Low carb Thanksgiving recipes