Roasted Carrots with Lemon Dressing
Transform simple carrots into a show-stopping side dish with this vibrant recipe for Roasted Carrots with Lemon Dressing. Sweet, caramelized roasted carrots pair beautifully with a zesty, honey-sweetened lemon dressing that’s both tangy and refreshing. Seasoned with just the right balance of kosher salt, black pepper, and a touch of lemon zest, this dish is finished with a sprinkling of fresh parsley for a pop of color and flavor. With only 10 minutes of prep time and a handful of wholesome ingredients like olive oil and fresh produce, this recipe offers a quick and nutritious addition to any dinner table. Perfect as a versatile side for holiday feasts or weeknight meals, these roasted carrots are sure to be a hit with their irresistible combination of flavors.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons olive oil
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 2 tablespoons lemon juice
- 1 teaspoons honey
- 0.5 teaspoons lemon zest
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash and peel the carrots. Cut them into uniform sticks or leave them whole if they are small baby carrots.
Place the carrots on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 0.5 teaspoons of kosher salt and 0.25 teaspoons of black pepper.
Toss the carrots to coat them evenly in oil and seasoning, then spread them out in a single layer on the baking sheet.
Roast the carrots in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the carrots are roasting, prepare the lemon dressing. In a small bowl, whisk together 2 tablespoons of lemon juice, 1 teaspoon of honey, 0.5 teaspoons of lemon zest, and a pinch of salt. Slowly drizzle in 1 tablespoon of olive oil while whisking until the dressing is emulsified.
Once the carrots are done roasting, transfer them to a serving bowl. Drizzle the lemon dressing over the carrots and toss gently to coat.
Sprinkle with 2 tablespoons of chopped fresh parsley for garnish, and serve warm.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
