Description
These Tangy Lemon Garlic Roasted Carrots are a simple yet flavorful side dish. The carrots are roasted to perfection and tossed in a tangy lemon and garlic dressing, making them a perfect complement to any meal.
Ingredients
Scale
- 1 lb baby carrots (or regular carrots, peeled and cut into sticks)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 teaspoon honey (optional, for added sweetness)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the baby carrots with olive oil, minced garlic, lemon juice, lemon zest, dried thyme, salt, and pepper. If you like a touch of sweetness, drizzle in the honey and toss to combine.
- Spread the carrots evenly on the prepared baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and lightly caramelized, tossing halfway through for even roasting.
- Once roasted, remove the carrots from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley.
- Serve immediately and enjoy your tangy, flavorful roasted carrots!
Notes
- If you prefer your carrots with a bit of crispiness, you can roast them for a few additional minutes or broil them for the last 2 minutes of cooking.
- You can substitute the dried thyme with rosemary or oregano for a different flavor profile.
- This recipe can be made ahead of time. Simply roast the carrots, store them in the refrigerator, and reheat in the oven when ready to serve.
- For an extra burst of flavor, try adding a sprinkle of feta cheese or crumbled goat cheese on top before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg