Low-Carb Roasted Carrots {Keto-Friendly, Vegetarian}

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.

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

Preparation:

1. 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.
2. 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.
3. 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