Description
These Tangy Lemon Garlic Roasted Carrots are the perfect side dish for any meal. Roasting brings out their natural sweetness, while lemon juice and garlic add a bright, savory kick. They’re quick to prep, easy to make, and go great with everything from chicken to fish to grains.
Ingredients
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1 lb carrots, peeled and cut into sticks or coins
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1 1/2 tablespoons olive oil
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2 cloves garlic, minced
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Zest of 1 lemon
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Juice of 1/2 lemon
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
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Fresh parsley, chopped (for garnish, optional)
Instructions
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Preheat the oven to 400°F (200°C).
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Prep the carrots: In a large bowl, toss the carrots with olive oil, garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using).
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Roast: Spread carrots out on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until tender and golden brown on the edges.
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Serve: Transfer to a serving dish, garnish with fresh parsley, and serve warm.
Notes
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You can use rainbow carrots for extra color.
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Add a drizzle of honey before roasting for a sweet and tangy twist.
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Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.