Lemon Thyme Roasted Carrots
Lemon Thyme Roasted Carrots marry the natural sweetness of carrots with the bright flavor of lemon. This easy recipe is the perfect side dish!
Servings: 6 people
Ingredients
- 1 pound fresh whole carrots
- 2 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice equals juice from ½ a lemon
- ½ several stems of fresh thyme
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Peel your carrots. Cut into sticks approximately 2½ to 3 inches long and ½ to 1 inch wide.
- Place your carrots in a single layer on a baking sheet.
- Drizzle olive oil and lemon juice on top of carrots. Sprinkle salt and pepper.
- Remove the leaves from your sprigs of thyme. To do this just hold each sprig at the top and gently slide your fingers down it to remove leaves. Sprinkle on top of your carrots. (I'm pretty generous with the thyme because the flavor is fairly mild.)
- Bake for 25 - 30 minutes. Flip half way through so both sides get nice and glossy. Carrots are done when they're tender.
Notes
You can use dried thyme if that's your preference. I enjoy fresh herbs wherever possible because they're so much brighter (in both flavor and appearance) but I use dried herbs when that's all I have.
Nutrition
Calories: 73kcal | Carbohydrates: 7g | Fat: 4g | Sodium: 52mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12630IU | Vitamin C: 6.4mg | Calcium: 25mg | Iron: 0.2mg