These simple blistered carrots only call for 4 ingredients— and one of those is carrots! I started making these earlier this year, because my safe meal for histamine intolerance happens to include locally-sourced uncured bacon, 2 eggs, and half a sweet potato.
But even cooking everything in the bacon fat still leaves me with a little extra lard each time, which slowly accumulated in a freezer container. That is until I had a genius idea involving carrots and a sheet pan, which eventually evolved into delectably simple low histamine carrot recipe here.
About this recipe
Great use for lard. This recipe will quickly use up any extra bacon fat from the freezer, as you'll want to make it week after week.
Season as desired. These carrots are simply flavored so that they can be paired with any dish, but you can also add a smattering of fresh herbs, minced garlic, or even a touch of brown sugar to totally change the flavor.
Super simple. If you need an easy & quick side dish for dinner, this should stay at the top of your list. You can make it year-round, and it goes from fridge to table in less than 30 minutes.
Carrots: these long orange veggies are a great way to get your daily Vitamin A, and they're a great side dish for almost any low histamine dinner.
Lard: this high-heat oil is an animal fat well-known for its fantastic frying ability, which stores beautifully in the freezer for longer periods of time.
How to make blistered carrots: step-by-step instructions
Step 1. Preheat your oven to 450°F/230°C, then peel & wash your carrots.
Step 2. Cut the peeled carrots into ½' medallions, making each piece roughly the same volume as the others, even as the carrot gets thinner. Place the carrots into a large bowl as you cut them.
Step 3. Heat & measure your lard, then drizzle it over the carrots in your bowl, lightly tossing or stirring them as you drizzle. Add your salt and toss more; if the lard solidifies because your carrots are too cold, microwave everything for 10 seconds and then resume.
Step 4. Pour your carrot pieces onto a baking sheet and activate the convection setting in your oven. Put the sheet with the carrots onto the middle shelf in your oven and bake for 10 minutes.
Step 5. Remove the carrots from the oven and then stir, putting them back in the oven to bake for 5-7 more minutes, until just starting to brown.
Step 6. Remove them from the oven and sprinkle on lemon juice, if desired, and enjoy!
Recipe notes & tips
Bacon fat. If you're able to tolerate animal fats, they make a fantastic high-heat fat to cook with, especially bacon fat. If you already know you can't tolerate it, try another high-heat fat like tallow or sesame oil.
Seasonings. You can use any type of seasoning you'd like to flavor these blistered carrots, but only add them after the first turning, otherwise they'll burn. I recommend garlic, rosemary, or cumin.
Use fresh carrots. If you use older carrots from the fridge, these will turn out soft and never quite fry up on the outside, similar to other vegetables.
Freezing blistered carrots. To freeze your carrots, portion them into air-tight containers and keep for up to six months, reheating for 5 minutes in an oven preheated to 400°F/205°C.
What to do with blistered carrots
- serve alongside chicken dishes with more bitter, plain, or sour flavors, like this cauliflower chicken
- toss them with garlic butter or pesto sauce
- eat them alongside steamed brassica, like broccoli or asparagus
- throw some into a zoodle or chickpea noodle bowl
Homemade Blistered Carrots Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
Easy Blistered Carrots (Paleo)
- ½ lb. carrots peeled & chopped (4-6 medium carrots)
- 1 Tablespoon lard alt: other tolerated high-heat fat
- ¼ teaspoon salt
- ⅛ teaspoon black pepper optional; alt: sumac
- 1 teaspoon lemon juice optional
- Preheat oven to 450°F/230°C, then peel & wash carrots.
- Cut the peeled carrots into ½' medallions, making each piece roughly the same volume. Place carrots into a large bowl.
- Heat & measure your lard, then drizzle it over the carrots in your bowl, lightly tossing or stirring them as you drizzle. Add your salt and toss more; if the lard starts to solidify, microwave everything for 10 seconds then resume.
- Pour your carrots onto a baking sheet, turn on the convection setting, and then put the baking sheet onto the middle shelf and bake for 10 minutes.
- Remove the carrots from the oven and then stir, putting them back in the oven to bake for 5-7 more minutes, until just starting to brown.
- Remove them from the oven and sprinkle (optional) lemon juice, then enjoy!
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