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Why This Recipe Works

We set out to create a simple and versatile carrot side that would work with a wide range of dishes. Roasting carrots draws out their natural sugars and intensifies their flavor­—but the high heat can cause them to become dry, shriveled, and jerky-like. Using a spiralizer to cut the carrots into uniform 1/8-inch noodles ensured that the carrots cooked evenly, and cooking them covered for half the roasting time steamed them slightly and prevented them from drying out. We then uncovered the baking sheet and returned it to the oven to allow the noodles’ surface moisture to evaporate, encouraging light caramelization and creating perfectly tender noodles. We kept the flavorings simple to allow the carrots’ flavor to shine­—just a handful of fresh thyme for earthy notes and a spoonful of honey to accent the carrots’ natural sweetness.

Ingredients

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2 pounds carrots, trimmed and peeled
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme
1 teaspoon honey
Salt and pepper
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 161
  • Cholesterol 0g
  • Fat 7 g
  • Sodium 549 mg
  • Saturated 1 g
  • Carbs 23 g
  • Trans 0g
  • Dietary Fiber 6 g
  • Monounsaturated 4 g
  • Sugar 12 g
  • Polyunsaturated 0 g
  • Protein 2 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 4

For the best noodles, use carrots that measure at least 3/4 inch across at the thinnest end and 1 1/2 inches across at the thickest end.

1. Adjust oven rack to middle position and heat oven to 375 degrees. Using spiralizer, cut carrots into 1/8-inch-thick noodles, then cut noodles into 12-inch lengths. Toss carrots with 1 tablespoon oil, thyme, honey, 1 teaspoon salt, and 1/2 teaspoon pepper on rimmed baking sheet. Cover carrots tightly with aluminum foil and roast for 15 minutes. Remove foil and continue to roast until carrots are tender, 10 to 15 minutes.

2. Transfer carrots to serving platter, drizzle with remaining 1 tablespoon oil, and season with salt and pepper to taste. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.