Turmeric Roasted Carrots – a side dish packed with tons of health benefits! As always, these carrots are Whole 30 compliant, Paleo Friendly, Gluten-Free and Dairy-Free!
Turmeric is most known for it’s anti-inflammatory properties. However, it also helps your body increase it’s antioxidant capacity, and even lowers your risk of heart disease! Definitely a good thing eat more of and *sprinkle* on all the food. (JK, turmeric is not good on everything) One of my favorite ways to get more of this super-spice (is that a term? If not, let’s make it one!) is consuming Turmeric Lattes! I shared one of my favorite recipes on the blog in January, you can find it here.
3 pounds of carrots sounds like A LOT of carrots, but it’s actually not that many. I meal prepped this for us last week and it was gone in a few meals. I love having pre-cooked veggies in the fridge to just add to a bowl or salad. These carrots are best reheated in a saute pan on the stove (instead of microwave). Enjoy!
Turmeric Roasted Carrots - whole 30 approved and paleo friendly side dish! Only a few ingredients & comes together quickly.
- 3 lbs whole carrots, tops removed
- 2 tbsp extra-virgin olive oil [EVOO]
- 1 tsp ground turmeric
- 1/2 tsp cinnamon
- 2 garlic cloves, minced
- salt & pepper, to taste
- 1/2 lemon, juiced [optional]
- fresh parsley [optional topping]
Preheat the oven to 425 degrees F. Place carrots on a baking sheet lined with parchment paper, in a single layer
In a small bowl, combine EVOO, turmeric, cinnamon, minced garlic, salt & pepper. Mix well. Pour over carrots and roll-around to cover carrots
Bake 35-45 minutes or until carrots are cooked through. Remove from oven, sprinkle with lemon juice, garnish, serve & enjoy!
Reheat on stove-top.