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Orange Mashed Carrots

Orange mashed carrots are a fun, flavorful substitute for mashed potatoes. They’re the perfect Paleo, vegan, and Whole30 side dish for your Thanksgiving table!

Happy Thanksgiving! I’ve got one more Thanksgiving recipe to share with you all before we dive into Christmas eats!

Serious question time: is it too early to play Christmas music? Because I say no. I’ve listened to Christmas music in June before, so November is acceptable.

Okay, we can’t talk about Christmas any more — It’ll distract me!

We’re going to have to put Christmas on the back burner and talk about Thanksgiving! But really, that’s not a chore. Especially not when these orange mashed carrots are involved!

Don’t get me wrong, I love potatoes. White potatoes, sweet potatoes, fingerling potatoes . . . I will eat them all. Seriously — I’ll eat the whole batch. Sometimes, though, it’s nice to change things up a bit. That’s where these orange mashed carrots come into play! They’re a lower-carb substitute for mashed potatoes.

If you’ve never tried carrots and orange together, you’re missing out. The flavor combinations in this recipe are to die for! In fact, the only thing that could make this carrot mash better is a sprinkle of basil leaves. Yummmmmmmm.

The other great thing about this recipe is that it’s only three ingredients! Okay, four if you count the salt. Which you probably shouldn’t leave out. So four ingredients.

Four ingredients is still not many! In keeping with the theme from my Sweet Potato Rice Stuffing from Monday, this recipe is stupid-simple and fast to throw together. I bet you could make a big batch of orange mashed carrots in under 15 minutes.

Side note: While the butter in this recipe imparts a delicious flavor that pairs really well with the carrots, you can easily substitute coconut oil for a vegan version. Basically any cooking fat works!

Before I leave you for the long weekend, let’s review these orange mashed carrots. They are:

  • Paleo
  • Vegan & Vegetarian
  • Nut-free
  • Dairy-free
  • Soy-free
  • Gluten-free
  • Flavorful
  • Low-ish carb
  • Thanksgiving-approved
  • Absolutely delicious!

What are you waiting for? I know your Thanksgiving menu is still up in the air . . . tsk, tsk. Don’t worry, make these & be happy!

Print Recipe
Mashed Carrots with Orange
  1. Bring 3-4 cups of water to a boil in a large pot. Peel the carrots, then roughly chop them into 1-inch chunks.
  2. Add the carrots to the boiling water. Bring the water back up to a boil, then reduce the heat to low and cover the pot. Cook the carrots continuously for 20-25 minutes, until they are fork-tender.
  3. Drain the carrots and add them to a food processor with the butter, orange juice, and salt. Puree until completely smooth
Recipe Notes
  • Serve while warm.
  • Substitute coconut oil for a vegan dish!
  • Alternatively, you can pulse the carrots until they are roughly incorporated and slightly chunky, rather than pureed. This texture can also be achieved with a potato masher or an immersion blender.

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