Roasted Baby Carrots

Oven roasted baby carrots with fennel are flavored with a cilantro butter sauce. This is a very easy keto Thanksgiving side dish recipe. It’s ready in just 30 minutes and can be made ahead.

It’s been a minute since I last used fennel!

That is not a good thing because fennel is a very healthy vegetable.

Pairing them with carrots makes this dish a very good-for-you recipe.

Who says you can’t eat healthy at Thanksgiving?

Important tips

• ALWAYS use organic vegetables, if you can find them. Carrots and fennel can be easily found in the organic section of your grocery store. I know it’s expensive, but much cheaper in the long run.
• This recipe makes use of grass-fed butter. I use Kerrygold butter which is my favorite. You can always use vegan or non-grass-fed butter. Just don’t tell me that you did! Check out why I have a new found love for butter!
• You can make this recipe ahead of time. See below for how I made this ahead of time.
• If the baby carrots are too big, cut them into half. They will cook faster.
• Cut the fennel to about the same size as the baby carrots.
• The reason I roast them in 2 batches is because carrots take longer to cook then fennel.
• An (affiliate link) oven safe grill is not important. It’s just what I like to use because I love the grill marks. You can use a sheet pan or silicone baking trays too.
• Do not freeze the roasted carrots, if there are leftovers. They don’t thaw well. Instead, refrigerate them and use within a week.

Why is this keto-friendly?

Every ingredient in this recipe is considered keto and low-carb friendly. Yes, that includes carrots and it includes fennel.

Both veggies are right on the limit of carb/fiber ratio. A 3oz of baby carrots have about 4g of net carbs. 87g or 1 cup of fennel has about 4g of net carbs.

Personally, I think the many health benefits of both veggies far outweighs any bad parts of them.

Also, I always like to eat a rainbow of colors when I eat veggies. Their color contributes to a variety of healthy ingredients, so, I don’t fret about the carbs.

What does it taste like?

The combination the sweetness of carrots is such a perfect taste blend with the strong, pepperminty taste of fennel. Along with the garlic, butter and cilantro, this recipe is like a party in your mouth.

I love how this recipe came together using just the basic ingredients. It’s one of the few recipes that came out perfectly after the first time I tried it.

The flavors are like nothing you have tasted before.

Quick look at the ingredients

• 8oz organic carrots
• 2 Tbsp olive oil
• ¼ tsp of pink salt for the roasting
• ⅛ tsp of pink salt for the butter sauce
• 3 cloves of garlic
• ½ of a fennel (medium sized)
• 2 Tbsp organic grass-fed butter
• ¼ cup of finely chopped cilantro
• ¼ tsp dill
• ½ tsp Italian seasoning

Below, get the full list and instructions on how to make these roasted baby carrots.

How to make ahead these roasted baby carrots

• Cut the carrots in half and cut the fennel to the same size
• Roast the carrots and fennel ahead of time (400°F Carrots for 20 minutes, 10 minutes for Fennel).
• Roast garlic along with the veggies for 15min. Roasting is optional, but the sauce tastes much better because of it.
• Mix up the remaining ingredients for the sauce along with the garlic.
• Refrigerate the roasted veggies separately from the sauce. Use glass containers for both. I make sure that the containers are oven safe.
• About 30 minutes before you are ready to serve them, preheat your oven to 250°F.
• Place the carrots and fennel on a baking sheet and put it in the oven. Heat for about 7 minutes.
• Turn off the oven and remove them from the oven and transfer to a serving bowl.
• You can reheat the sauce stove top or place the butter sauce container in the oven that is still warm. Do NOT microwave it.

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Roasted Baby Carrots

Rini

Oven roasted baby carrots with fennel are flavored with a cilantro butter sauce. This is a very easy keto Thanksgiving side dish recipe. It's ready in just 30 minutes and can be made ahead.

5 from 10 votes

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Side Dish

Cuisine American, Mediterranean

Servings 4 people

Calories 147 kcal

Ingredients

  

For roasting the veggies

• 8 oz organic baby carrots about ½ a packet
• 2 Tbsp extra virgin olive oil divided into half
• ¼ tsp pink salt divided into half
• 3 cloves garlic
• ½ fennel bulb

For the sauce

• 2 Tbsp butter use organic, grass-fed butter
• ¼ cup cilantro finely chopped
• ¼ tsp dill
• ½ tsp Italian seasoning
• ⅛ tsp pink salt optional

Instructions

 

• Preheat the oven to 400°F
• Cut the carrots into halves (diagonally)
  8 oz organic baby carrots
• Place the carrots in the glass bowl, add 1 Tbsp oil + ⅛ tsp salt
  2 Tbsp extra virgin olive oil, ¼ tsp pink salt
• Mix well and then, place on a baking tray of choice
• Put the garlic cloves in the same bowl and coat them with the oil
  3 cloves garlic
• Put the garlic in the same baking tray and place in the oven
• While the carrots are roasting, cut the fennel to the same size as the carrots.
  ½ fennel bulb
• Roast the carrots and garlic for 15 minutes
• Remove the tray, place the garlic in a separate plate
• Add the fennel to the baking tray, keep the carrots in it
• Put the baking tray back in the oven and bake for another 10 minutes
• While that is baking in the oven, crush the garlic
• Mix the ingredients for the sauce along with the crushed garlic
• Remove the veggies and mix them.
• Place the veggies in a serving bowl and drizzle the butter sauce on it
• Mix well and serve

Video

Notes

**** CALORIES INFORMATION IS APPROXIMATE.  CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.

TIPS

• ALWAYS use organic vegetables, if you can find them. Carrots and fennel can be easily found in the organic section of your grocery store. I know it’s expensive, but much cheaper in the long run.
• This recipe makes use of grass-fed butter. I use Kerrygold butter which is my favorite. You can always use vegan or non-grass-fed butter. Just don’t tell me that you did!
• You can make this recipe ahead of time. See below for how I made this ahead of time.
• If the baby carrots are too big, cut them into half. They will cook faster.
• Cut the fennel to about the same size as the baby carrots.
• The reason I roast them in 2 batches is because carrots take longer to cook then fennel.
• An oven safe grill is not important. It’s just what I like to use because I love the grill marks. You can use a sheet pan or silicone baking trays too.
• Do not freeze the roasted carrots, if there are leftovers. They don’t thaw well. Instead, refrigerate them and use within a week.

Keyword how to roast baby carrots, keto thanksgiving recipes