Recipe of the Week: Vanilla Roasted Carrots


If you’re someone who loves a delicious side dish then this recipe is exactly what you’ve been looking for. We know getting your family excited about eating vegetables can seem impossible, which is why we love this sweet glazed carrot recipe made by Chef Maite Gomez-Rejón of ArtBites. It’s absolutely delectable and we guarantee that it will leave your family fighting over the last carrot in the bowl!


Vanilla Roasted Carrots

Serves 6


1 ½ pounds carrots (preferably the colorful heirloom variety)

¼ cup pine nuts

3 tablespoons avocado oil

1 vanilla bean

salt and pepper


  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.
  4. Remove from the oven and serve.

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