Recipe of the Week: Vanilla Roasted Carrots


Basic veggie dishes can sometimes be a little boring. While we love the taste of vegetables with a little salt and pepper, it’s fun to add a twist to side dishes to make them more tasty and enticing. This week’s recipe is a delicious carrot side dish roasted with AVOCARE Extra Virgin Avocado Oil, pine nuts and vanilla bean. The vanilla flavor brings out the natural sweet taste of the carrots making them a great option for picky eaters. Whether you’re throwing a dinner party or having a family meal, we know you will love this recipe!



1 ½ pounds carrots (preferably the colorful heirloom variety)

¼ cup pine nuts

3 tablespoons avocado oil

1 vanilla bean

salt and pepper


To make the carrots:

  1. Preheat oven to 400° F.
  2. Cut a lengthwise slit down the vanilla pod using a pairing knife and scrape the pod halves by running the unsharpened side of your knife down the length of each of the pod halves, using firm pressure. Set the seeds aside. (Save the pod and put it in your sugar container!)
  3. Peel the carrots and cut then in half or quarters length wise, depending on the length, leaving the stem. Place them on a sheet pan lined with parchment or aluminum foil, toss with avocado oil, vanilla seeds, salt, pepper and pine nuts and roast 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from the time to time to brown evenly. Remove from the oven and serve.


Serves 6


This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her website, ArtBites, here.


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