Roasted Rainbow Carrots with Cranberries and Pecans




  1. Preheat oven to 425°F. Spread the carrots in a single layer across a rimmed baking sheet. 
  2. In a small mixing bowl, combine the balsamic, olive oil, coconut aminos, garlic, salt, cumin, thyme and pepper. Mix until well combined. 
  3. Drizzle over top of the carrots and then toss to evenly coat
  4. Roast the carrots for 25 minutes, tossing halfway through. When you take the carrots out to toss them, add the cranberries and pecans
  5. While the carrots are roasting, combine the coconut yogurt and orange extract. 
  6. Drizzle over top before serving. Garnish with parsley.


net carbs per serving: 7.2g


Keywords: Low carb side dish, Low carb vegetable recipes, Low carb holiday recipes, Roasted carrot recipe, Holiday side dish recipe, Low carb Thanksgiving recipes