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November 10, 2015

Roasted Carrots with Parsley-Yogurt Sauce (Grain-Free)

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Roasted Carrots with Parsley-Yogurt Dressing - The baby carrots are tossed in ghee, roasted and then served with a savory yogurt sauce with fresh parsley and spices. A beautiful addition to a festive family meal!

If you’re looking for nutrient-dense Thanksgiving recipes the entire family will love, look no further! I’ve got all the recipes you need, including Paleo pies, side dishes and more. These recipes have become reader favorites over the years — many of you have written to let me know how much your entire family enjoys them.

Roasted Carrots with Parsley-Yogurt Dressing - The baby carrots are tossed in ghee, roasted and then served with a savory yogurt sauce with fresh parsley and spices. A beautiful addition to a festive family meal!

Here’s my list of Thanksgiving recipes:
Grain-Free “White” Dinner Rolls – The family is head-over-heels for these rolls. They asked me to make a double batch for Thanksgiving this year.

“Cornbread” and Sausage Stuffing – Homemade grain-free “corn” bread, sautéed onions, celery, sausage, chicken stock, eggs and herbs make for a nutrient dense and healthy addition to the holiday table.

Apple Pie – My favorite apple pie delivers a flaky crust, soft sweet cinnamon-wrapped apples and a lovely crunchy topping with just a touch of sea salt to balance out the sweetness.

Kale Salad with Cranberry Vinaigrette and Walnuts – Whether you’re celebrating Thanksgiving, a dinner party, or Christmas dinner, a bit of bright green and red adds a fresh touch to the plate.

Cheesy Jalapeño “Cornbread” – A revised old-time favorite in our family.

Mashed Cauliflower – Maybe not a fancy dish, but a welcome one. Creamy and buttery, but without all the carbs.

Sweet Potato Casserole – This version isn’t too sweet, but you can add additional honey if you want. Use either cream or coconut milk depending on your dietary needs.

Pumpkin Pie – This pumpkin pie is subtly sweet and has a nice custard-like filling – nothing too thick.

Pecan Pie (without corn syrup!) – Pecan pie is the epitome of Thanksgiving for me. After a savory meal, I get a cup of coffee, a slice of pecan pie and enjoy the conversation.

Sautéed Leafy Greens – A powerhouse of nutrients in just a few bites! It pairs well with turkey or ham.

Vegetable Tian – A layering of vegetables makes for a colorful and nutritious side-dish.

Grain-Free Stuffing – An all-time favorite here at Deliciously Organic. I’ve had many readers comment and say their family devoured it and had no idea it was grain-free! The buttery grain-free biscuits are dried and combined with the onions, sage and butter, you’ve got a dressing recipe that will meet everyone’s expectations!

Pumpkin Cheesecake – You can take out the pumpkin and spices and add cocoa for a mocha flavor, lemon juice and some zest for a citrus cheesecake, or leave out the pumpkin all together for a maple cheesecake.

Cranberry-Persimmon Sauce – While cranberry sauce is generally cooked with loads of sugar, I replaced the sugar with a mild clover honey and threw in a few whole cloves. The result is a sophisticated cranberry sauce with sweet-tart persimmons, a hint of wine,and a touch of spice.

Green Beans with Brown Butter and Pepitas – I love the simplicity of these green beans blanched and tossed with brown butter.

Roasted Carrots with Parsley-Yogurt Dressing - The baby carrots are tossed in ghee, roasted and then served with a savory yogurt sauce with fresh parsley and spices. A beautiful addition to a festive family meal!

I’m adding another Thanksgiving recipe today – Roasted Carrots with Parsley-Yogurt Dressing. The baby carrots are tossed in ghee, roasted and then served with a savory yogurt sauce with fresh parsley and spices. A beautiful addition to a festive family meal!

Free jar of Ghee!

If you’re looking to save money on your Thanksgiving groceries, you really need to check out Thrive Market. I shop for most of my pantry staples at Thrive and save at least 40% compared to grocery store prices (they’ve even cheaper than Amazon!).

This week only, Thrive is offering Deliciously Organic readers a free jar of Tava Grass-Fed Ghee, a free month’s subscription, 15% off your next order.

Click here to grab your free jar of ghee and pay 25-50% less for your holiday pantry staples!

Roasted Carrots with Parsley-Yogurt Sauce (Grain-Free)

Serves 6-8

For the carrots:
2 pounds baby carrots
2 tablespoons ghee, melted
1/2 teaspoons Celtic sea salt

For the sauce:
1 cup whole plain yogurt
1 cup flat-leaf parsley
2 garlic cloves
1 tablespoon fresh lemon juice
1 teaspoon ground coriander
1 teaspoon Celtic sea salt

Preheat the oven to 400 degrees F and adjust the rack to the middle position. Place the carrots on a baking sheet lined with parchment paper and toss with melted ghee and sea salt. Roast for 10 minutes and then carefully turn each carrot. Roast for an additional 10 minutes, or until carrots are turning golden brown. Cool.

Place all of the sauce ingredients in a blender or food processor and blend until smooth. Adjust salt to taste. Serve room temperature carrots with parsley-yogurt sauce.

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Egg-Free, Egg-Free, Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Sides and Salads, Thanksgiving, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized, Vegetables | 10 Comments

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10 Comments

  1. Stephanie Weaver, MPH

    November 10, 2015 at 5:58 pm

    Your photos are always so gorgeous! What a great collection of healthy recipes for the holidays too! Will definitely be back! Pinned.
    to Stephanie Weaver, MPH" aria-label='Reply to this comment to Stephanie Weaver, MPH'>Reply to this comment
    • Deliciously Organic

      November 17, 2015 at 11:01 am

      Thank you, Stephanie! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. r.a.

    November 13, 2015 at 11:37 am

    Thank you for the pecan pie recipe, I went out and bought the ingredients that weren't on hand so I can make this for Thanksgiving. Pecan pie is so rich that it isn't often on our menu, even once a year, but I can't let an opportunity pass to make it without corn syrup.
    to r.a." aria-label='Reply to this comment to r.a.'>Reply to this comment
    • Deliciously Organic

      November 17, 2015 at 10:58 am

      I agree! It's very rich, but a slice once a year is a fantastic treat! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • r.a.

        November 27, 2015 at 10:09 am

        I wanted to let you know the pecan pie was a hit at Thanksgiving. I made it in a sprinform pan and it released well and held its shape. I ended up using Knox gelatin as I could not find any other available even after trips to Whole Foods and two local health food stores. I baked it about five minutes longer than specificed in the recipe but other than that, followed the recipe all the way. Thanks for a great recipe and now I can make this occasionally without having to use corn syrup.
        to r.a." aria-label='Reply to this comment to r.a.'>Reply to this comment
        • Deliciously Organic

          November 30, 2015 at 5:35 pm

          I'm so glad you enjoyed it! :)
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Liv Faye

    November 18, 2015 at 11:06 pm

    Never tried carrots this way, this is a lovely side dish for any ocassion, thanks for sharing Carrie :)
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    • Wendy

      November 21, 2015 at 2:18 pm

      Can you substitute something for the ghee - I don't have that ingredient.
      to Wendy" aria-label='Reply to this comment to Wendy'>Reply to this comment
      • Deliciously Organic

        November 23, 2015 at 10:05 am

        Lard, tallow or another fat that is good for high heat would be a good choice.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Erika

    September 28, 2016 at 8:41 am

    This looks absolutely delicious! My whole family loves carrots and I'm always looking for new ways to cook them; this is perfect! Do you think I could substitute a coconut milk/cream for the yogurt? We're dairy free.
    to Erika" aria-label='Reply to this comment to Erika'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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