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FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. Read our full terms and conditions here.

{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

Spring is right around the corner! And with Spring, we have so many reasons to gather for celebrations including Easter, wedding and baby showers, and Mother’s Day. The side dish I’m sharing with you today is the perfect addition to any special meal and is appropriate for brunches, luncheons, and dinners.

I believe that we eat with our eyes and noses before we even take a bite of our food. These Citrus and Thyme Roasted Carrots will please all three senses. If you can get your hands on a bunch of multi-colored carrots, this dish will be taken to a whole other level of beautiful.  I enjoyed making a carrot rainbow to fancy up the presentation, but go ahead and be a little more free-form if that’s your thing. Good old orange carrots work just fine and will still be very pretty!

The smell of citrus and butter, as you pull this dish out of the oven, will draw everyone to the table. I added thyme to these carrots because they add an earthy and lemony note. I love the green flecks among the bright colors of the carrots!

Citrus and Thyme Roasted Carrots // deliciousobsessions.com

I love pairing root vegetables and citrus together. The flavors work so well! Today’s dish is on the sweeter side, but I’ve also shared a recipe for Spicy Orange Sweet Potatoes which balances sweet with a touch of spicy!

This dish is Paleo and SCD-legal. If you wish to make it Dairy-free, simply swap the butter or ghee with coconut oil. To make this dish vegan, either leave out the honey or use maple syrup instead. Enjoy!!

If you are a fan of oranges, lemons, limes, and all things citrus, make sure to check out this collection of 80 Paleo Recipes Featuring Citrus!

Citrus and Thyme Roasted Carrots :: Gluten-Free, Dairy-Free Option, Autoimmune Paleo Option, Vegan Option

Citrus and Thyme Roasted Carrots :: Gluten-Free, Dairy-Free Option, Autoimmune Paleo Option, Vegan Option

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

The smell of citrus and butter, as you pull this dish out of the oven, will draw everyone to the table. I added thyme to these carrots because they add an earthy and lemony note. I love the green flecks among the bright colors of the carrots!

Ingredients

  • 8 medium to large carrots (about a pound), peeled and sliced diagonally into 1/4 inch slices
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon freshly squeezed orange juice
  • 1 teaspoon raw honey
  • 1 teaspoon fresh thyme leaves
  • 3 Tablespoons butter or grass-fed ghee, melted (use coconut oil if you're vegan or on the AIP)
  • Sea salt

Instructions

  1. Preheat the oven to 425 degrees.
  2. In a large mixing bowl, combine all of the ingredients except the sea salt. The butter or ghee will get a little bit thick and clumpy. After arranging the carrots, you will dollop the butter mixture over the carrots.
  3. In a 9 or 10 inch ceramic or glass dish (I used a tart dish, a pie plate would work well too), arrange the carrot slices so they are overlapping slightly, filling the entire dish.
  4. Scrape any remaining butter or juice out of the bowl and scatter little clumps all over the carrots.
  5. Sprinkle the entire dish with sea salt. I used about 1/4 teaspoon.
  6. Roast the carrots in the oven for 20-25 minutes. They should be slightly browned and easily pierced with a sharp knife.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 82 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 221mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
 

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