Roasted Carrots with Green Olive Dressing

Liven up your roasted vegetables with this punchy green olive dressing! It's quick and easy, pairing perfectly with these caramelized roasted carrots from



For the carrots:

For the dressing:

  • 1/4 cup / 60 ml avocado or extra virgin olive oil
  • 23 tbsp / 30 – 45 g green olive tapenade or very finely chopped green olives, to taste (see notes)
  • 2 tbsp / 30 ml lemon juice
  • 1 tbsp / 15 g salted capers, rinsed
  • 1/4 cup / 8 g cilantro or parsley, finely chopped
  • 12 cloves garlic, minced
  • 1/2 tsp Italian seasoning (see notes)


  1. ROAST: Preheat the oven to 425 F / 220 C. Scrub the carrots clean, pat them dry and trim off any greens. Slice thinner carrots in half, lengthwise from root to tip. Cut thicker carrots into quarters so that the carrots are approximately the same thickness. Lay the cut carrots on a baking tray, drizzle them with the avocado oil, sprinkle with garlic and salt, then toss to coat evenly. Roast until the carrots are browned and caramelized, but still fork tender, about 25 – 30 minutes.
  2. WHISK: While the carrots are roasting, make the dressing. Add all of the dressing ingredients to a small mixing bowl and whisk together until combined. Taste and add salt, if needed.
  3. SERVE: When the carrots are roasted, transfer them to a serving platter and drizzle with as much dressing as you like — you may not need it all. Sprinkle with extra capers if you like and garnish with extra cilantro or parsley. Can be served hot or cold, but it’s best to add the dressing just before serving either way.


If you’re following the AIP, make sure to use an olive tapenade with simple ingredients, Mine only contains olives, olive oil and salt. You can substitute finely chopped compliant olives if you can’t find a tapenade that works. Keep an eye on your Italian Seasoning blend ingredients and choose one free of nightshades and seeds, like this one.