Roasted Carrots with Lemon Vinaigrette
Roasted Carrots with Lemon Vinaigrette are delicious roasted, crisp-tender and sweet carrots topped with a yummy lemon and fresh herb vinaigrette.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bunch fresh carrots
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 3 Tbsp olive oil
- 2 zest of 2 lemons
- 3 Tbsp lemon juice
- 2 Tbsp fresh parsley (chopped)
- 1 Tbsp fresh thyme (chopped)
- Kosher salt and ground black pepper to taste
Instructions
- 1
Preheat the oven to 375 degrees.
- 2
Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
- 3
Peel the carrots and slice them in half if they are large. Place on the baking sheet.
- 4
Add olive oil and toss to coat the carrots. Add salt and pepper to taste.
- 5
Roast for 20-45 minutes depending on the size of your carrots. Larger carrots will take longer to cook. Begin checking the carrots at 20 minutes by piercing them with a fork. You want them tender but still crisp.
- 6
While the carrots are roasting make the lemon vinaigrette by combining all of the ingredients in a small bowl and whisking until everything is combined.
- 7
Drizzle the vinaigrette over the carrots and serve immediately.