Let’s ditch the boring boiled carrots! We’re talking about roasted magic here. Forget the mushy texture and bland taste of your childhood. This recipe is lemon dijon roasted carrots at high heat, making them caramelized on the outside and perfectly tender-crisp on the inside. Roasting unlocks their natural sweetness and intensifies their flavor. Plus, it’s incredibly easy – anyone can do it! This method also helps keep the nutrients in and gives the carrots a gorgeous golden brown color. Ready to turn the humble carrot into a superstar side dish? Let’s get roasting!
Table of Contents
lemon dijon roasted carrots
Ingredients
- 1 pound carrots, peeled and cut into 1-inch pieces (about 4 cups)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped (optional, for garnish)
lemon dijon roasted carrots |Roasted carrots
Ingredients
- 1 pound carrots peeled and cut into 1-inch pieces (about 4 cups)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice divided
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves minced
- ¼ teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and freshly ground black pepper to taste
- Fresh dill or parsley chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper (trust me, thank me later).
- Toss chopped carrots in a bowl with olive oil, half the lemon juice, mustard, honey, garlic, some salt and pepper. Make sure all the carrot pieces get a good coating!
- Spread the carrots on the baking sheet, giving them some space – no carrot cuddles!
- Roast for 25-30 minutes, or until the carrots are tender and golden brown. Flip them halfway through so they cook evenly.
- While they roast, mix the remaining lemon juice in a small bowl.
- Once the timer dings and the carrots are cooked, take them out and drizzle with that extra lemon juice.
- Want to fancy it up? Sprinkle with chopped herbs for some color (optional). Serve warm and enjoy!
How to make lemon dijon roasted carrots |Roasted carrots (Instructions)
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper (trust me, thank me later).
- Toss chopped carrots in a bowl with olive oil, half the lemon juice, mustard, honey, garlic, some salt and pepper. Make sure all the carrot pieces get a good coating!
- Spread the carrots on the baking sheet, giving them some space – no carrot cuddles!
- Roast for 25-30 minutes, or until the carrots are tender and golden brown. Flip them halfway through so they cook evenly.
- While they roast, mix the remaining lemon juice in a small bowl.
- Once the timer dings and the carrots are cooked, take them out and drizzle with that extra lemon juice.
- Want to fancy it up? Sprinkle with chopped herbs for some color (optional). Serve warm and enjoy!
Nutrition Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 4g |
| Saturated Fat | 1g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Sugar | 8g |
| Protein | 2g |
| Sodium | To be determined (based on the amount of salt used) |
Tips & Tricks for Roasted Carrots
- Spice it up: Like things a bit hotter? Add a pinch of red pepper flakes to the sauce for a kick.
- Herb swap: Don’t have fresh thyme? No sweat! Use 1/2 teaspoon of dried thyme instead.
- Fancy pants: Feeling decadent? Sprinkle crumbled feta cheese over the carrots before serving for a richer flavor.
- Leftovers galore: These roasted carrots store great! Just pop them in an airtight container and stick them in the fridge for up to 3 days.
FAQ’s : Lemon Dijon Roasted Carrots
Q: Can I use baby carrots for roasted carrots?
Sure! Just chop them in half or quarters and roast for 20-25 minutes, or until tender-crisp.
Q: No Dijon mustard? Can I use something else?
Yellow mustard works in a pinch, but the flavor won’t be exactly the same. Dijon adds a nice tang that pairs well with the lemon.
Q: My roasted carrots are browning too fast! Help!
Lower the oven heat to 400°F (200°C) and roast a few extra minutes. Keep an eye on them and take them out when tender-crisp.
Q: Can I skip the honey in lemon dijon roasted carrots?
Sure! The honey adds a touch of sweetness, but the carrots will still be delicious without it.
Q: My lemon dijon roasted carrots aren’t crispy. What went wrong?
They might be crowded on the pan! Make sure the carrots have some space for even roasting and crisping.
Q: Can I use a different herb besides thyme?
Absolutely! Fresh rosemary or parsley would both be tasty substitutes.
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