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- 1 lb baby carrots, washed and peeled - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon (zest and juice) - 1 teaspoon honey (or maple syrup) - 1 teaspoon fresh thyme leaves (or dried thyme) - Salt and pepper to taste - Fresh parsley for garnish - Additional herbs (e.g., rosemary, oregano) - Spices (e.g., paprika, cumin) - Alternative sweeteners (e.g., agave syrup) To make Tangy Lemon Garlic Roasted Carrots, you need simple and fresh ingredients. Start with baby carrots, which are naturally sweet and tender. They roast beautifully and soak up flavors well. The garlic gives a warm kick, while the lemon brightens every bite. I love adding honey or maple syrup for a hint of sweetness. Fresh thyme adds earthiness, but you can use dried if that's what you have. Don't forget to season with salt and pepper to enhance the flavors. For a fresh finish, sprinkle chopped parsley on top. If you want a twist, consider using other herbs or spices. Rosemary or oregano can bring depth. A dash of paprika or cumin can add warmth. You can also swap honey for agave syrup if you prefer a vegan dish. These ingredients combine to create a side dish that is not only tasty but also colorful on your plate. You can find the full recipe for more detailed steps. - Preheat the oven to 425°F (220°C). - Prepare a baking sheet with parchment paper. - In a large bowl, whisk together: - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice from 1 lemon - 1 teaspoon honey (or maple syrup) - 1 teaspoon fresh thyme leaves (or dried thyme) - Salt and pepper to taste - Add 1 pound of washed and peeled baby carrots to the bowl. - Toss the carrots in the lemon garlic mixture until they are well coated. - Spread the carrots in a single layer on the baking sheet. - Roast in the oven for 25-30 minutes, tossing halfway through. - Check that the carrots are tender and slightly caramelized. - Remove from the oven and let them cool slightly. - Transfer the roasted carrots to a serving dish. - Garnish with chopped fresh parsley and add more lemon juice if desired. This easy recipe for Tangy Lemon Garlic Roasted Carrots is a perfect side dish to brighten any meal. For the full recipe, refer to the section above. - Spread the carrots out on the baking sheet. - Toss them halfway through for the best caramelization. To get that perfect roast, space the carrots well. If they are too close, they will steam instead of roast. Tossing them halfway helps brown all sides. This makes them sweet and tasty. - Add a pinch of chili flakes for heat. - Swap lemon for lime for a fresh twist. Want a bit of spice? Toss in some chili flakes to wake up the flavors. If you want to change up the taste, lime works great instead of lemon. Both citrus fruits bring brightness to the dish. - Pair with grilled meats or fish. - Serve as a side for holiday meals. These carrots go well with grilled chicken or fish. They also shine on your holiday table. Their bright flavor complements rich dishes nicely. For the full recipe, check out the steps above! {{image_2}} You can switch up the recipe by using other root vegetables. Parsnips and turnips work great. They bring a sweet and earthy flavor. You can also mix in bell peppers or zucchini. These vegetables add color and freshness. Just cut them to the same size as the carrots for even cooking. If you want a vegan dish, simply swap honey with maple syrup. Maple syrup adds a nice sweetness. It also pairs well with the tangy lemon and garlic. This small change keeps the dish tasty and plant-based. For an extra crunch, add nuts like walnuts. Toast them lightly before adding for more flavor. You can also sprinkle feta cheese on top. Feta adds a creamy texture and a salty kick. These add-ins make the dish more exciting and flavorful. Check out the Full Recipe for more ideas! After you make Tangy Lemon Garlic Roasted Carrots, let them cool. Then, store them in an airtight container. They will stay fresh for up to 4 days. This way, you can enjoy them again without losing flavor. To freeze roasted carrots, let them cool completely first. Then, place them in a freezer-safe bag or container. Try to remove as much air as you can. This helps to avoid freezer burn. You can freeze them for up to three months. To reheat from frozen, simply preheat your oven to 375°F (190°C). Spread the frozen carrots on a baking sheet. Bake them for about 20-25 minutes or until they are hot. You can also microwave them for quicker results. When reheating, the best practice is to use an oven for crispy carrots. If you microwave, they may become mushy. For best results, toss them with a bit of olive oil before reheating. Leftover carrots are great in salads or wraps. They also make a tasty topping for grain bowls. You can add them to soups or stir-fries for extra flavor. Yes, but cut them into uniform pieces for even cooking. Regular carrots take longer to cook. Aim for 1-inch pieces to match the size of baby carrots. This helps them roast evenly. Carrots should be tender and slightly caramelized. You can test them with a fork. If it slides in easily, they are done. Look for a nice golden color, which adds flavor. Pair with proteins like chicken, fish, or tofu for a balanced meal. These carrots work great as a side dish with grains like rice or quinoa. Their tangy flavor complements many main dishes. Monitor closely and toss midway to prevent burning. Set a timer for halfway through and give them a gentle stir. This ensures all sides cook evenly and stay tender. Enjoy your perfectly roasted carrots! These roasted carrots are easy to make and full of flavor. Start with core ingredients like baby carrots, garlic, and olive oil. Don’t forget to enhance them with herbs for an extra kick! Roast until tender for a perfect side dish. Feel free to store leftovers or experiment with other veggies. Enjoy these simple steps to elevate your meals at home. You’ll serve a dish everyone loves!

- Tangy Lemon Garlic Roasted Carrots

Looking for a vibrant side dish that shines at any meal? Check out my Tangy Lemon Garlic Roasted Carrots recipe! This easy dish features sweet baby carrots tossed in zesty lemon, flavorful garlic, and a hint of honey. Roasted to perfection, they become tender and caramelized, making them the perfect complement to your favorite proteins. Discover the full recipe now and bring a burst of flavor to your dining table!
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Ingredients
  

1 lb baby carrots, washed and peeled

3 tablespoons olive oil

4 cloves garlic, minced

1 lemon (zest and juice)

1 teaspoon honey (or maple syrup for vegan option)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

    In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, honey, thyme, salt, and pepper until well combined.

      Add the washed and peeled baby carrots to the bowl and toss them in the lemon garlic mixture until they are evenly coated.

        Spread the carrots in a single layer on the prepared baking sheet, ensuring they have space to roast evenly.

          Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, tossing them halfway through to ensure even cooking.

            Once done, remove the roasting pan from the oven and let them cool slightly.

              Transfer the roasted carrots to a serving dish, sprinkle with chopped fresh parsley for an added fresh touch, and season with more lemon juice if desired.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4