Keto-Style Roasted Carrots {Low-Carb and Vegetarian-Friendly}
Add some color to your Thanksgiving dinner with these delicious keto-style roasted carrots. Oven-roasted until crisp-tender, then coated with a butter-maple syrup glaze, these carrots may steal all the attention from the turkey!
Note: these are already low-carb, but you can cut down the carb-level even more by substituting turnips – or doing a combo of both for added variety and color.
This recipe is: keto-friendly, low-carb, vegetarian, no added sugar
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Other keto-friendly recipes you may like: Roasted Brussels Sprouts and Bacon-Wrapped Asparagus.
Looking for more vegetarian keto-recipes? Check out our Guide to a Successful Vegetarian Keto Diet.
New to keto? Take the KETO 30 Challenge!
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Ingredients:
- 1 pound multi-colored carrots, sliced thinly*
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- Kosher salt and ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh thyme
- 2 tablespoons butter, melted
- 1 tablespoon sugar-free maple syrup
- 1 tablespoon chopped parsley
*Can substitute turnips (Fat: 81% / Carbs: 16% / Protein: 3%)
Note: It is always preferential to use grass-fed meat and dairy products, as well as Himalayan salt.
Preparation:
- Preheat oven to 400 degrees. Mix the ingredients from the carrots through the fresh thyme thoroughly in a bowl (save the melted butter, sugar-free maple syrup, and parsley for later). Spread the carrots evenly onto a sprayed/greased sheet pan.
- Roast in the oven for 10 minutes. Rotate the pan and roast for another 5 to 10 minutes until golden brown and cooked to desired tenderness.
- While carrots are roasting, combine the melted butter, sugar-free maple syrup, and chopped parsley in a bowl. Toss the carrots with the sauce just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Yield: 8
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Comments
I have a much simpler, stovetop, same or better balance rainbow carrot recipe:
1 lb rainbow baby carrots (or full-sized, sliced) 1/2 c or so(I don’t measure, so probably more) olive oil(or bitter but olive oil is better), 1/8cup or so, again maybe more, pizza seasoning(dry), and a good amount of sea salt(I prefer black salt, infused with activated charcoal but any will do) and mixed peppercorn medley(the kind with allspice etc not just peppercorns- McCormick sells a small grinder of it but I make my own) toss all together in a nonstick covered pan on the stove top over medium to low heat for about 20-25 minutes until tender and the colors bleed together, shaking pan or stirring every 5ish minutes. Be careful, these things are addictive hot or cold.
Also, remember that any carb, carrots, potatoes etc, has more resistant (indigestible) carbs when raw and loses them as they cook BUT regains some when cooled which they do NOT lose if reheated after fully cooling. The longer they’re cooled after cooking, the better for resistant carbs. Pressure cooking further improves the ratio especially for potatoes, so if potatoes are something you MUST have at the holiday meal, but wish to remain low carb as possible, pressure cook them, cool completely (preferably a few days ahead of time) then reheat before mashing or otherwise further finishing the dish. I’m not sure how well this carrot recipe would work in the pressure cooker but it’s worth a try, remembering that added liquids are necessary for that process.