These Roasted Cilantro-Lime Carrots are the perfect Paleo side dish. Naturally sweet, flavorful and a healthy addition to any meal. Not only is this recipe Paleo, but these carrots are Whole 30 approved, Vegan and allergy friendly.
A great side to be paired with homemade burgers, chicken tenders or tossed on a salad. These healthy roasted carrots are great for kids and can be served warm or cold.
Ingredients for Making Roasted Cilantro-Lime Carrots
This simple Whole 30 recipe has just five ingredients! There isn't any added sugar and the recipe uses heart healthy, heat-stable avocado oil. The ingredients include:
- baby carrots
- avocado oil
Do I have to Use Baby Carrots?
Baby carrots are not required in this recipe. But, to get the cook time right, you will need to cut full-sized carrots into smaller pieces.
If using full-sized carrots, first rinse and peel the carrot with a vegetable peeler. Next, cut off the stem. Then cut the carrot into pieces resembling the size of baby carrots.
Why Roast Vegetables in Avocado Oil?
Expeller pressed, refined Avocado oil is one of the best cooking oils to use because it has an extremely high smoke point (up to 500 degrees F). Every cooking oil has a smoke point. Which means, once it is heated to a certain temperature it begins to smoke and break down. As the oil breaks down, it starts to oxidize. These oxidized parts can cause cellular damage and could potentially increase the risk of cancer. (1)
Avocado oil comes from the flesh of pressed avocados. Furthermore, this fruit contains monounsaturated fat, and antioxidants like vitamin E, lutein and beta-carotene. So, not only does this oil have a high smoke point, but it is a great source of nutrition.
How to Make Cilantro-Lime Carrots in the Oven
First thing's first: gather the necessary ingredients and preheat your oven to 375 degrees F.
Next, place the carrots in a medium-sized mixing bowl. Drain out any water. Then, add oil and squeeze out half a lime onto the carrots. Coat well using a utensil such as tongs.
Next, chop the fresh cilantro. Add the chopped cilantro and salt to the carrots. Mix until well coated.
Place the carrots on a baking sheet. Spread them out so that they all lay flat on the pan.
Lastly, place the carrots in the preheated oven and bake at 375 degrees for 30 minutes. For a little extra crispness and browning on top, broil the carrots for 5 minutes after baking.
Can Roasted Carrots be Made Ahead of Time?
These roasted carrots can be made ahead of time, then thrown into the oven for a few minutes prior to serving. Another option would be to re-heat them on the stove top. Additional oil shouldn't be necessary, especially for re-heating in the oven.
These carrots can also be served cold. In this case, they would work best as a salad topping.
Roasted Cilantro-Lime Carrots
- Prep Time: 5 min
- Cook Time: 35 min
- Total Time: 40 minutes
- Yield: 12 oz carrots 1x
These Roasted Cilantro-Lime Carrots are the perfect Paleo side dish. Naturally sweet, flavorful and a healthy addition to any meal.
- 12 oz organic baby carrots (1 small bag)
- 1 Tbsp avocado oil
- ½ lime
- ¼ cup fresh cilantro, lightly packed
- ¼ tsp salt
- Preheat oven to 375 degrees F.
- Place carrots in a medium-sized mixing bowl. Drain any water.
- Add avocado oil to carrots, mix.
- Squeeze lime juice onto the carrots, mix.
- Chop cilantro and add to carrot mixture, along with salt. Mix until well coated.
- Place carrots on baking sheet so that they lay flat.
- Bake in the oven at 375 degrees for 30 minutes.
- Optional: broil on high for 5 minutes*
*No need to remove carrots from oven and preheat the oven to broil. After the carrots have cooked, simply turn the oven to broil and set your timer for 5 minutes.
Keywords: carrots, side dish, whole 30, paleo, vegan, allergy free, nut free, egg free, dinner
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