Low Carb Roasted Spiced Carrots

Low carb roasted spiced carrots have an aromatic spice blend that will dance in your mouth. This is a fantastic healthy side dish, with not so little flavor. Make for weekly family dinners or holiday celebrations.

Cooking through the holidays with ease

Low carb roasted spiced carrots are a perfect side dish for Thanksgiving dinner or any other time of year. This recipe has a blend of fresh ginger, warm garam masala and fresh orange.

There is quite a lot of time devoted to cooking during the holidays. It helps to have one or two delicious side dishes that don’t take a lot of effort and can fit many dietary restrictions.

Spiced carrots are a great holiday side dish because they can be cooked ahead of time. As we all know, there is never enough oven space during the holidays!

A little about Carrots

Carrots are a root vegetable available in many colors, including yellow, white, red, orange and purple. They consist mostly of water and are about 10 percent carbohydrates.

Carrots are high in vitamins and a good source of fiber. For more history, nutritional information and the health benefits of carrots click here.

Low Carb Roasted Spiced Carrot Nutrition

Each serving of carrots approximately contains 56 calories, 0.2 grams of fat, 9.6 net carbs and 1.3 grams of protein.

What you will need:

• carrots
• ginger
• garam masala
• orange zest
• fresh squeezed orange juice
• kosher salt
• Swerve Brown
• baking pan
• microplane or knife
• large bowl

How to make Low Carb Roasted Spiced Carrots

Start by peeling and grating the ginger. If you don’t have a microplane, slice the ginger in to thin rounds and mince.

Next, purchase a microplane! 🙂 Microplanes are inexpensive and make life in the kitchen much easier, they are on my “must have” list.

Zest the orange and place the ginger, zest, juice, salt, spice and sweetener in a large bowl and whisk together.

Have the oven set at 425°. Peel the carrots, unless using baby carrots, which should be drained and patted dry of their juices.

Cut the carrots to bite size pieces, toss them in the bowl with the orange ginger mixture and coat them well. Take the remaining sauce sticking in the bowl, and baste the carrots halfway through the cook time, if desired. Bake the carrots for 20-30 minutes, depending on your desired level on doneness.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Need more fantastic appetizers? Check out mushroom poppers and hot artichoke dip.

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