Roasted Carrots & Creamy White Beans (AIP Modified, Plant-Based Whole30)
Root vegetables tend to take over my kitchen this time of year, and carrots are the one I keep coming back to. They hold up to heat, take on spice beautifully, and give you that balance of sweetness and depth without much effort. Here, they’re roasted with warm spices full of anti-inflammatory support, then layered over a creamy white bean purée with lemon and olive oil. It’s simple, but it feels complete… something you could serve as a side or a high-protein, plant-based full meal. A handful of fresh cilantro at the end keeps everything bright.
How this Roasted Carrot recipe fits AIP Modified and Plant-Based Whole30
This anti-inflammatory recipe is designed for AIP Modified, where legumes and seed spices like cumin and fennel are allowed. The white beans create a naturally creamy base without dairy, and the spices add depth without relying on nightshades. If you’re sourcing canned beans, look for options with a short ingredient list—ideally just beans, water, and salt. Many brands include firming agents or additives, so it’s worth checking labels closely. For Plant-Based Whole30, simply omit the honey.
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Start by peeling the carrots and trimming the green tops. You might also want to cut off the tapered ends of the carrots since they’re prone to drying out or burning in the oven. Don’t toss them, though—save those ends for your next batch of stock or bone broth. Next, zest and juice the lemon, then cut the lemon rinds into quarters. We’ll add them to the roasting pan later.
This spice blend is the highlight of these carrots and can be tailored to whatever is in your spice cabinet. Fennel seed has subtle floral and citrusy notes and it’s my favorite here, but if you don’t have it on hand, coriander makes a great substitute. Whisk together olive oil, honey, lemon juice, cumin, turmeric, fennel seed, garlic powder, cinnamon, clove, and salt.
Toss the carrots in the spice mixture, making sure they’re evenly coated, then arrange on a prepared baking sheet in a single layer, pouring any leftover spice mixture on top. Scatter the lemon quarters around the pan. They’ll roast and release their juices.
Roast the carrots in a 425°F oven for about 20 minutes, turning them at least once during cooking. They’re ready when they’re fork-tender, caramelized, and golden brown.
While the carrots are roasting, prepare the creamy white bean purée. Add drained and rinsed beans to a small food processor along with the lemon zest, lemon juice, olive oil, and salt. Blend until smooth like hummus—thick enough to spread but not too runny. If needed, drizzle in more olive oil while the food processor is running to reach the right consistency.
Spread the white bean purée on a platter and top with the roasted spiced carrots. Don’t forget to drizzle any juices from the roasting pan over the top. Add a final squeeze of lemon juice from the roasted rinds, a splash of olive oil, and a sprinkle of fresh cilantro. These roasted carrots are versatile and just as delicious served hot as they are at room temperature. Pair them as a side with roasted chicken or pork, or enjoy them as a vegetarian main dish alongside a green salad dressed with lemon and olive oil.
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Roasted Carrots with Creamy White Beans (AIP Modified, Plant-Based Whole30)
Ingredients
- 2 lb carrots (about 12 small)
- 1 lemon
- 1 tsp honey (opt.)
- ¼ cup olive oil, plus 2 tbsp, divided, plus more for finishing
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ½ tsp ground fennel seed
- ¼ tsp ground cinnamon
- ¼ tsp ground clove
- 1½ tsp Kosher salt, divided
- 1 14 oz can of white beans (like cannellini or great northern)
- Fresh cilantro
Instructions
Roast the carrots
- Heat oven to 425°.
- Peel the carrots and trim the small ends where the carrots begin to taper. If you’re using large carrots, cut them in half lengthwise. If you’re using medium to small carrots, keep them whole.
- Zest and juice one lemon. Quarter the lemon rinds and set the zest and the lemon juice aside. You should have 2 tablespoons of lemon juice and a tablespoon of zest.
- In a large bowl, whisk together the honey (if using), a tablespoon of lemon juice, a quarter cup of olive oil, turmeric, cumin, garlic powder, fennel seed, cinnamon, clove and a teaspoon of salt.
- Add the carrots to the bowl and toss with the spice mixture.
- Arrange the carrots in a single layer on a prepared baking sheet and pour the remaining spice mixture over the carrots. Place the quartered lemon rinds on the baking sheet.
- Roast the carrots for 20 to 30 minutes, turning once during cooking. Carrots should be easily pierced with a fork. Allow the carrots to cool slightly.
Make the white bean puree
- Drain and rinse the canned beans and add them to the bowl of a food processor along with the lemon zest, remaining tablespoon of lemon juice, the remaining half teaspoon of salt and 2 tablespoons of olive oil.
- Puree the beans until the mixture is completely smooth and spreadable, adding more olive oil or lemon juice to taste, and as needed to reach the desired texture. Season to taste.
Assemble the dish
- Spread the white bean puree on a serving platter and top with the carrots, a drizzle of olive oil, any juices from the baking sheet.
- Squeeze the juice from the roasted lemon quarters or drizzle with any remaining fresh lemon juice. Top with fresh cilantro.
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