These are not your typical roasted carrots. They are packed with flavor from melted ghee, giving them a buttery flavor, and topped with spices, and pepitas. The best part of these carrots is they require no peeling so they take less than 10 minutes to prep. They are a great side dish to any dinner meal and simple, delicious, and naturally sweet! Plus, this dish is full of vitamins, antioxidants, and natural fiber!
For this recipe, you will need:
- Carrots: I used orange carrots, but any color works! The more color, the better.
- Ghee: I love using ghee as a butter replacement and it’s lactose free. It’s packed with vitamins and anti-inflammatory properties and elevates the taste of any dish! My favorite one to use is 4th & Heart.
- Thyme: I used dried thyme, but you can also use 1 tbsp of fresh thyme instead
- Garlic Powder
- Parsley: it’s best to use fresh parsley because this adds so much flavor to the dish
- Pumpkin Seeds: you can substitute with pecans, sunflower seeds, or walnuts and all of these will give the dish a delicious crunch
Tips:
- Scrub and wash your carrots well and don’t peel! This eliminates food waste too
How to store:
- Once cooled, store in a sealed airtight container in the refrigerator for up to 2 days!
Other carrot recipes to try:
Tri-Color Roasted Carrots with Tahini
One Pan Honey Balsamic Vegetables
Ghee Roasted Carrots with Parsley + Pepitas
Cooking & Baking Supplies
- Staub Rectangular Baking Dish
Ingredients
- 1 bundle of carrots (6-8 small carrots)
- 1 tbsp ghee
- 1 tsp thyme, dried
- 1/2 tsp garlic powder
- 2 tbsp fresh parsley, chopped (1 tbsp to top with at end)
- salt to taste
- 2 tbsp pumpkin seeds
Instructions
- Preheat the oven to 400 degrees.
- Rinse carrots well (no peeling needed) and dry them. Cut the stems off if they are still on and keep ½ inch of the top on.
- Add the carrots to an oven safe dish (mine was 10.5’’ x 7.5’’).
- Microwave ghee and drizzle over the carrots, then sprinkle the thyme, garlic powder, salt, pepper, and 1 tbsp fresh parsley over the carrots, coating them well.
- Cook carrots in the oven for 35-38 minutes, flipping them halfway. They should start to crinkle slightly when done and be soft to the touch with a fork.
- Remove from the oven and sprinkle 1 tbsp of chopped parsley and pumpkin seeds over the carrots and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
