Slow roasted butter carrots with brown sugar, walnuts & thyme

When we first started our low histamine diet, we had to be extremely strict about what we were eating and carrots were some of the (very few!) foods we were encouraged to consume. We got pretty creative out of necessity, and for the vegetables we were allowed to eat, we ate them in pretty much every form. I thought these carrots would be a great first recipe to share because they're super easy to prepare, and also happen to be very inexpensive (which is definitely something I'll gladly take this time of year with the added expenses). These carrots are so delicious and buttery with just a hint of caramelized chewiness from the sprinkling of brown sugar. YUM. 

Carrots W 1@2x.png
ingredients splotch.png
  • Around 10 or so medium to large sized carrots (I bought a multi colored bag from Trader Joe's for $1.99!)
  • 10 pats of grass fed butter (+ 3 extra during roasting)
  • A dozen springs of thyme 
  • 2 tablespoons of brown sugar 
  • 1 teaspoon (plus extra) of course ground salt
  • 1 cup of chopped walnuts 
  • Preheat oven to 375 degrees.
instructions splotch@2x.png

Wash and scrub the carrots clean but don't peel them. Place in a tray and scatter the pats of butter over them evenly. Sprinkle the salt and brown sugar over the top and lastly, lay the twigs of thyme over the carrots, crushing a few of them up before hand for good measure. I told you, SUPER easy. 


Place in the oven and leave for 2 - 2.5 hours depending on how strong your oven is. Mine is not very strong so I left them in for almost 3 hours, checking on the sporadically. At about halfway through, take the carrots out of the oven to toss them around a bit and add even more butter.

I added the walnuts into the tray with about 15 minutes to go. That way, they get slightly toasted and all that great nutty flavor gets brought out, but they're not overly done. 

Sprinkle a little extra salt on after they've cooled. 

Carrots W 2@2x.png

Add the walnuts & put back in for 15 minutes




The slow roasting gives them almost a potato like quality and even though they have their fair share of butter in them, it's carrots so you don't feel too bad about it. Plus, I love how rustic this dish ends up looking.

This is one of my favorite winter veggie dishes to make. It's super easy & always ends up being a huge crowd pleaser. I love paring these roasted carrots with brown rice pasta & goat cheese for a quick & delicious dinner!

Em & KateComment