Carrots are naturally gluten-free and add a healthy component to a variety of dishes which is why they’re one of those vegetables I always keep on hand. I use them in salads, smoothies, juices, instead of chips for dips, stocks, soups, and of course I cook them as a side dish, too.
I buy organic carrots in a 10 pound bag – and we always use them all before they go bad.
I’m going to tell another Joe story – if you’re bored with them go ahead and close the page. I almost laughed out loud when I realized my fingers were getting to write about yet another food that he refused to eat before we met.
He wouldn’t eat carrots. Raw, cooked, it didn’t matter. He never complained, he just ate around them. But when I roast carrots, Joe not only eats them but happily piles them on his plate. The great thing about this recipe is that you get a little heat from the paprika and some sweetness from the carrots.
Don’t freak out – there’s no ‘recipe’ for this. I’ve never bothered to measure. Instead, I cut as many carrots as I want to cook, season with salt, pepper, smoked hot Spanish paprika, and extra virgin olive oil, and taste before I pop them into the oven.
I buy the paprika in the bulk section of my specialty grocery store. If you can’t find it try another seasoning you love – maybe curry, cumin, chervil, or thyme.
Serve this healthier side dish with any chicken, fish, grilled meat or even lentils and rice.
SS&GF – The Book
- Thank you, A Sweet Life, for the fabulous interview and feature this week!
- Lauren, from The Spiced Plate is giving away two copies of my new book. Stop by and leave a comment.
Other Healthy, Gluten-Free Carrot Recipes
- Curried Carrot Cauliflower Soup from Whole Life Nutrition Kitchen
- Carrot & Parsley Salad from Kalyn’s Kitchen
- Apple & Carrot Breakfast Cake (dairy-free, fat-free) from SS&GF
- Millet with Carrots, Mushrooms, and Mint from Gluten-Free Goddess
- carrots, as many as you want to prepare
- sea salt, to taste
- fresh ground black pepper, to taste
- smoked hot Spanish paprika, to taste
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Peel carrots and cut to even lengths. Cut carrots in half and if your carrots are large, cut them into fourths. The important thing is to get them into relatively even pieces so they cook evenly.
- Drizzle carrots with extra virgin olive oil, season with salt, pepper, and paprika. Taste and adjust seasoning as desired. Roast carrots for 20 – 25 minutes, until they start to caramelize slightly on the tops. We like them best when they’re still slightly firm and lightly caramelized. Serve hot. They’re great the next day cold, too.