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

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)

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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.