lemon dijon roasted carrots |Roasted carrots
Craving a tasty side dish that's easy to make? Look no further than these lemon dijon roasted carrots! Just toss carrots with a lemony-mustardy sauce, throw them in the oven, and in about half an hour you've got a delicious and colorful dish that goes perfectly with any dinner.
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!