Description
These tangy lemon garlic roasted carrots are a vibrant and flavorful side dish, combining sweet roasted carrots with zesty lemon and savory garlic for a deliciously bright twist.
Ingredients
Units
Scale
- 1 lb carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the carrot sticks with olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper until evenly coated.
- Spread the carrots in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, turning halfway through, until carrots are tender and slightly caramelized.
- Remove from the oven and garnish with chopped parsley if desired.
- Serve warm as a side dish.
Notes
- Use rainbow carrots for a colorful presentation.
- Adjust lemon juice and zest to taste if you prefer a stronger or milder tang.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg