Easy Blistered Carrots (Paleo)

baked seasoned carrot slices in a glass bowl.

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5 from 1 vote

These blistered carrots are tender and soft, with added dimension from a sprinkle of salt & sumac.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 100.08kcal

Author: Max

Ingredients

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

Instructions

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!

Notes

FAT: you can use any other animal fat, but the only plant-derived low histamine fat you can cook with at that temperature is sesame oil, which doesn't go as well with plain carrots as a neutral fat like lard.

FLAVOR: while you could add almost any flavor to this that you'd like, just the sumac or pepper will add enough for a basic side dish.

FREEZE: these will freeze well for up to 6 months in an air-tight container.

Nutrition