Description
These Tangy Lemon Garlic Roasted Carrots are a zesty and savory side dish, perfect for pairing with any main course. Roasted to perfection, they’re bursting with flavor from fresh garlic and lemon juice.
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 chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the carrots with olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
- Spread the carrots on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until carrots are tender and slightly caramelized.
- Remove from oven and sprinkle with fresh parsley if desired.
- Serve warm.
Notes
- Use rainbow carrots for a colorful presentation.
- Adjust lemon juice to taste for more or less tanginess.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg