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Roasted Rainbow Carrots with Cranberries and Pecans

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


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.


  • 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 
  • 1/4 teaspoon sea salt (this is the only salt I use
  • 1/4 teaspoon cumin 
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1/4 cup Sugar Free Dried Cranberries 
  • 1/4 cup chopped pecans
  • 1/4 cup coconut yogurt or Greek yogurt
  • 1/2 teaspoon pure orange extract or 2 tablespoons fresh orange juice
  • 2 tablespoons rough chopped flat leaf parsley


  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.


net carbs per serving: 7.2g

  • Prep Time: 8 minutes
  • Cook Time: 25 minutes
  • Category: Vegetarian Recipes
  • Method: Baking
  • Cuisine: American


  • 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