Description

These Tangy Lemon Garlic Roasted Carrots are tender, caramelized, and full of zesty flavor. Roasted to perfection with olive oil, garlic, and a splash of lemon, they make a fresh and healthy side dish that pairs well with just about anything.

Ingredients

1 lb carrots, peeled and cut into sticks or thick slices
2 tbsp olive oil
2 garlic cloves, minced
Zest of 1 lemon
Juice of 1/2 lemon (more to taste)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme or rosemary (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Toss the carrots:
In a large bowl, combine carrots, olive oil, garlic, lemon zest, lemon juice, salt, pepper, and herbs if using. Toss until evenly coated.
Roast:
Spread carrots in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring once halfway, until tender and edges are golden.

Finish and serve:
Remove from oven, taste and adjust lemon or salt if needed. Garnish with chopped parsley and serve warm

Notes

Use rainbow carrots for a colorful twist.
Add a drizzle of honey before roasting if you like a sweet-and-tangy combo.

These are great leftovers—try them cold on a salad or in a grain bowl!