AIP Friendly Basil Roasted Carrots
Roasting carrots at high heat transforms them into something genuinely special — deeply caramelized on the cut side, tender all the way through, and glazed with a touch of honey and warming spices. Turmeric and ginger give this dish a subtle, earthy complexity that makes it feel far more interesting than a standard vegetable side. A finishing drizzle of apple cider vinegar cuts through the sweetness just enough to keep every bite bright and balanced, while torn fresh basil adds a pop of color and herbal freshness. This kind of recipe is a real win for the autoimmune protocol, since every ingredient — from the olive oil to the spices — fits the framework without any workarounds or substitutions needed. No nightshades, no grains, no seeds to stress over; just clean, whole ingredients doing exactly what they should. It serves four and comes together on a single sheet pan, which means easy prep and even easier cleanup. Whether you're serving it alongside a simple protein or letting it shine on its own, this is the kind of side dish that earns a permanent spot in the weekly rotation.
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Learn more →Ingredients
4 servings
- 1.5 lb carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ¼ cup fresh basil leaves, torn
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, toss the carrots with the olive oil, honey, turmeric, ginger, and salt until evenly coated.
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