Roasted Carrots
[Vegan, Gluten-Free, Paleo]
Author Bio
Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude...
Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude Academy and the health. As a breast cancer and Hashimoto’s survivor, her passion is to help women view their chronic illness as a gift and unwrap resilience using a proven method to build fortitude with gratitude. Holly Bertone, PMP, CNHP is the #1 Amazon.com bestselling author of the book Thriving in the Workplace with Autoimmune Disease: Know Your Rights, Resolve Conflict, and Reduce Stress, the first book ever to educate others on Autoimmune Disease as a legal disability in the U.S. workplace. Read more about Holly Bertone
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Roasted Carrots [Vegan, Gluten-Free, Paleo]
Not just for Easter or Passover brunch or dinner, these roasted carrots are going to be a side dish rotation for your weekly dinners throughout the year. They are easy to make, and they are Paleo, gluten-free, and vegan. The taste is amazing as-is or you can top them with...
Not just for Easter or Passover brunch or dinner, these roasted carrots are going to be a side dish rotation for your weekly dinners throughout the year. They are easy to make, and they are Paleo, gluten-free, and vegan. The taste is amazing as-is or you can top them with crushed pistachios. They are fancy enough to make for any holiday dinner and easy enough to take to a potluck.
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Ingredients You Need for Roasted Carrots [Vegan, Gluten-Free, Paleo]
How to Prepare Roasted Carrots [Vegan, Gluten-Free, Paleo]
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Preheat oven to 400°F.
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Spray your baking sheet with baking spray.
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Scrub the carrots and dry. (optional to peel).
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Place on the baking sheet.
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Toss with the oil and seasoning. Use tongs to ensure they are covered.
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Bake at 400°F for approximately 50 minutes. Start checking at 40 minutes to ensure they are at your desired softness.
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For the last 5-10 minutes, sprinkle the crushed pistachios over top.
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