Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat the oven to 375 degrees.
  • Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
  • Peel the carrots and slice them in half if they are large. Place on the baking sheet.
  • Add olive oil and toss to coat the carrots. Add salt and pepper to taste.
  • 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.
  • 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.
  • Drizzle the vinaigrette over the carrots and serve immediately.