Roasted Carrots with Rosemary and Pignoli Nuts (Paleo + Whole30)

    Sometimes the best recipes are the simplest ones.  The three main ingredients in this side dish, carrots, fresh rosemary and pignoli nuts, create the perfect savory combination.  I love serving this alongside a simple skirt steak or paleo chicken cutlets.




  • 2 lbs carrots, peeled, halved lengthwise, than quartered.
  • ¼ cup avocado oil
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2 tbsp fresh rosemary, chopped
  • ¼ cup pignoli nuts



  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • In a large bowl places carrots, avocado oil, salt, garlic powder and rosemary.  Toss to coat evenly.
  • Lay carrots in a single layer on baking sheet.  Make sure carrots to not touch one another to allow them to roast evenly and crisp up.
  • Roast for 30 minutes, tossing carrots halfway through.
  • Remove carrots from oven and sprinkle in pignoli nuts.
  • Continue to bake an additional 10 minutes.

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