Gluten Free Carrot Nuggets

January 30, 2020


Don’t let the name fool you—these gluten free balls of wonder aren’t just for kids, though they do make an easy weeknight meal everyone in the family can enjoy. This healthy dinner boasts tons of low carb deliciousness, making it yet another of Local Roots’ addictive whole 30 side dishes sure to be crowd pleasers. Of course, making use of Local Roots organic carrots ensures optimal nutrition and flavor are packed into these crispy nuggets, and the sauce they’re accompanied with elevates them from kid-friendly to something restaurant-worthy the kids will still willingly reach for!

This recipe is certified FRESH and doctor approved by Chef Dr. Rob Graham, MD, MPH

Yield: 1-2 Servings



1/2 cups roasted hazelnuts

1 teaspoon cumin

teaspoon oregano

teaspoon smoked paprika

1/2 teaspoon salt

Handful of fresh parsley

3 Local Roots carrots, peeled and cut into 1" chunks

1/2 cups gluten free all purpose flour (or regular flour if you're not GF)

1 egg, beaten



  1. Preheat oven to 425 degrees.
  2. Place hazelnuts, cumin, oregano, paprika, salt and parsley into a food processor and pulse to make coating for carrot nuggets.
  3. Place nut mixture in a bowl. Place flour in a bowl. Place egg in a bowl. Line these up on your counter next to a baking sheet lined with parchment. This will be your dredging station.
  4. Dust each carrot piece with flour, then dip in egg, then in nut mixture. Make sure you press the nut mixture onto the carrot evenly, coating the whole piece.
  5. Place coated pieces onto a parchment lined baking sheet and bake for 15-20 minutes.
  6. While they are baking, make chimi churri sauce.
  7. Serve nuggets with chimi churri as dipping sauce and enjoy!


Chimi Churri Sauce:


Handful of fresh flat leaf parsley

Handful of fresh cilantro

1/2 cups olive oil 

1/4 cups red wine vinegar

2-3 cloves of garlic

1 tablespoon red pepper flake



Combine ingredients in a food processor and pulse for 30 seconds. 

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