Lemon & Thyme Roasted Carrots

Lemon & Thyme Roasted Carrots

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It’s important to have a quiver full of healthy side dishes. Carrots are available all year round and Lemon & Thyme Roasted Carrots is a perfect winter weather side dish.

  • 2 Bunches Carrots (Trimmed)
  • 2 Lemons (Sliced)
  • 3 Tablespoons Olive Oil
  • 3 Fresh Thyme Sprigs
  • 1 Teaspoon Chopped Fresh Thyme Leaves
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 425 degrees.
  2. Toss trimmed carrots and sliced lemons on rimmed baking sheet with olive oil, thyme sprigs, and chopped thyme leaves. Season with kosher salt and pepper. Place in oven for 25 minutes until carrots are tender and lemons are browned. Remove from oven and transfer to serving platter.
  3. Serve warm.
  4. Serves 4
  5. Prep Time: 15 Minutes Cook Time: 25 Minutes Total Time: 40 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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