Tangy Lemon Garlic Roasted Carrots
Bright, zesty roasted carrots with lemon, garlic, and a hint of heat. Sweet caramelized edges meet fresh citrus for an easy weeknight side that pairs with chicken, fish, grains, or holiday mains.
Ingredients
- 1 lb carrots, peeled and cut into sticks or coins
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested
- 1/2 lemon, juiced
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Prep the carrots by peeling and cutting into uniform sticks or coins for even roasting.
- In a large mixing bowl, combine olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using).
- Add the carrots to the bowl and toss well until evenly coated with the lemon-garlic mixture.
- Spread the carrots on the prepared baking sheet in a single layer, leaving space between pieces.
- Roast for 12–15 minutes, then flip the carrots and continue roasting for 10–15 minutes more, until tender with caramelized edges.
- Taste and adjust seasoning. For extra brightness, add a small squeeze of lemon after roasting.
- Transfer to a serving dish, garnish with chopped parsley if desired, and serve warm.
Nutrition
Serving: 1peopleCalories: 95kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 290mgFiber: 3gSugar: 6g
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