Lemon Honey Roasted Carrots

1/28/2021 | BY Beth Chen

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

AIP Lemon Honey Roasted Carrots

If you need an easy side dish this AIP Lemon Honey Roasted Carrots recipe is perfect. There’s very little prep and with a cooking time of 30 minutes you can enjoy this dish any night of the week.

Do you peel carrots before roasting?

Yes, make sure that you peel the carrots as you are prepping this dish. You can always buy baby carrots which are already peeled and cut. This is actually a great short cut for those that may not have the ability of grasping a peeler or knife.

AIP Lemon Honey Roasted Carrots

Is it bad to eat raw carrots?

Absolutely not. Carrots are filled with vitamins and minerals. However, they may be easier to digest if you cook them first.

If you like this AIP Lemon Honey Roasted Carrot recipe, you’ll love these AIP side dishes.


5.0 from 2 reviews
AIP Lemon Honey Roasted Carrots
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 garlic cloves diced
  • ¼ cup extra virgin olive oil1/4 cup honey
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 2½ pounds carrots, scrubbed, tops trimmed to about ½”, halved
  • 1 lemon, thinly sliced, seeds removed
Instructions
  1. Preheat oven to 450°. Whisk garlic, oil, honey, thyme, and salt in a small bowl.
  2. Add carrots and lemon to a roasting pan or glass baking dish. Toss with garlic mixture.
  3. Roast, tossing occasionally, until carrots are tender, and lemons are caramelized, 35–40 minutes.

 

About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called bonaippetit.com. The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.

5 comments

  • Joyce says
    02/04/21

    Can you use something besides thyme in this recipe?

    Thanks

    Reply

  • Annie says
    02/04/21

    Loved it!!!

    Reply

  • Veronica says
    02/04/21

    Hi Beth,
    These all look great. If you buy organic carrots why do you need to peel them and for that matter, if they are peeled, why do you need to scrub them? Just wondering as I try to buy nice organic carrots that I can just scrub.

    Reply

  • Gordeen Darbee Sherwood says
    02/23/21

    Why do you peel the carrots? I always just scrub mine…thought that was the best way for nutrition!

    Reply

  • Carey says
    08/19/21

    This is one of my FAVORITE AIP recipes! Amazing how much flavor the lemons add, and they (lemons) are also amazing to eat after roasting and a little bit “overdone.” My family all loves this recipe as well! Not always an easy feat when eating AIP.

    Reply

Leave a Comment

Rate this recipe: