Whole Roasted Rainbow Carrots with Lemon-Sesame Dressing
The BEST roast carrot recipe!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 4 servings
- 1 lb carrots with greens
- 2 tbsp coconut oil melted
- 3/4 c chicken stock or sub veg stock
- 1/4 c apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
Lemon Sesame Dressing
- 1/4 c tahini
- 1/4 c lemon juice
- 1/4 c warm water
- salt, to taste
Remove carrot greens and set aside. Thoroughly wash carrots but do NOT peel. Place carrots in rimmed baking sheet.
Whisk together the remaining ingredients. Pour over the carrots and cover with foil. Marinade for 30 minutes, occasionally rolling the carrots around in the marinade.
While the carrots are marinating, preheat oven to 400 degrees and chop reserved carrot greens.
Add carrots to oven with foil on, bake for 20 minutes.
Remove foil, turn carrots. Return to oven and cook uncovered 20-25 minutes. If carrots begin to dry out add a small amount of water.
Carrots are done when they pierce easily with a fork and not mushy. Liquid should be thick and gooey. Move to serving plate, garnish with chopped carrot greens and lemon sesame dressing.
- AIP compliant- omit paprika and leave off tahini dressing.
- If you don't enjoy the tartness of apple cider vinegar reduce to 1/8 cup.