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    Home » Recipes » Healthy Living

    Roasted Rainbow Carrots with Cranberries and Pecans

    Published: Dec 28, 2019 · Last Updated: Mar 13, 2021 by Kyndra Holley

    Jump to Recipe·Print Recipe

    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. 

    Roasted Rainbow Carrots with Cranberries and Pecans, drizzled with a orange coconut yogurt, sprinkled with fresh herbs, on a white round plate with a fabric napkin to the left. The napkin has decorative script writing.

    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


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    • Author: Kyndra Holley
    • Total Time: 33 minutes
    • Yield: 6 servings 1x
    • Diet: Gluten Free
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    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

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

    Notes

    net carbs per serving: 7.2g

    • Prep Time: 8 minutes
    • Cook Time: 25 minutes
    • 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

    Follow Me on Instagram @kyndraholley

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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