Easy Easter Sheet Pan Sides

Spend more time with family, and less time cleaning up with these easy and healthy sheet pan veggie recipes for Slow Roasted Rainbow Carrots and Roasted Lemon Asparagus

These recipes are gluten free, dairy free, low carb, vegan and keto friendly

Rainbow carrots have a broader range of anti-inflammatory nutrients compared to orange carrots

While the orange carrots have beta-carotene – important for making vitamin A and good night vision, yellow carrots contain lutein which protects against macuIar degeneration, and certain types of cancers

Red carrots contain lycopene, an important nutrient to support heart and prostate health

Purple carrots contain anthocyanins, anti-aging phytonutrients

If your grocer does not carry rainbow carrots, swap out regular carrots – you can use baby carrots to save a prep step

The carrots can be served as a side, or as a finger food appetizer

Asparagus is in season, and likely on sale

When choosing asparagus, look for skinny stalks that are firm (not wilted), and the tips should be tightly closed and dark green or purple

Trim about an inch of the ends before cooking

If you do not cook all the asparagus, trim and store upright in the refrigerator in a glass with a little bit of water in it

Asparagus is high in antioxidants, and is a good source of prebiotics to feed your healthy microbiome

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Slow Roasted Rainbow Carrots with Tahini Sage Cream

Course Appetizer, Side Dish

Cuisine Easter, vegan

Keyword 30 Minute Meal, Anti Cancer, Anti Inflammatory, Appetizer, carrots, Dairy Free, Detox, gluten free, Keto, Lemon, Low Carb, Plant Based, Probiotic, sage, side dish, tahini, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Calories 60 kcal

Ingredients

• 1 lb rainbow carrots
• 2 tsp good quality vegetable oil
• Sea salt
• 1/4 c tahini
• 1 tbsp tamari
• 2 tbsp fresh sage divided
• Juice of 1 lemon
• 1 garlic clove crushed
• 3 tbsp water

Instructions

1. Preheat oven to 350 degrees, roast or convection roast
2. Wash carrots, trim ends and lightly peel
3. Slice lengthwise into uniform strips, so all are the same width, about 1/2″
4. Place carrots on parchment lined baking pan, rub with oil, and sprinkle with salt
5. Bake until carrots soften, about 30 minutes
6. Meanwhile, blend tahini, tamari, 1 tbsp sage, lemon, and garlic until creamy
7. Slowly add water, and blend until the consistency of honey
8. Remove carrots from oven, and arrange on platter
9. Drizzle with half of tahini cream, garnish with remaining sage, and serve
10. Serve leftover tahini cream on the side for dipping

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Roasted Lemon Asparagus

Spring is asparagus season! This side is just a few ingredients, and minutes from oven to table

Course Side Dish

Cuisine American, anti inflammatory, dairy free, gluten free, Healthy, low carb, low fat, Mediterranean, plant based, vegan, vegetarian

Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Asparagus, Dairy Free, gluten free, Lemon, Low Carb, One Pan, Probiotic, Sheet Pan, side dish, Vegan, Vegetarian, Weight Loss

Prep Time 5 minutes

Cook Time 15 minutes

Servings 6

Calories 50 kcal

Author Tina

Ingredients

• 1 bunch asparagus about 1 pound, washed and ends trimmed
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• Thinly sliced lemon pieces halved
• Course sea salt

Instructions

1. Preheat oven to 350 degrees, roast or convection roast
2. Whisk extra virgin olive oil and lemon
3. Place asparagus on a parchment lined baking pan
4. Place about ¼ cup of sliced lemon pieces on top
5. Drizzle oil and lemon mixture over the top
6. Bake for about 12-15 minutes, tossing once, or until asparagus is tender, and begins to caramelize
7. Transfer to a serving plate, and finish with a generous pinch of course sea salt
8. Drizzle pan juices over top and serve