Honey Lemon Roasted Carrots
Carrots are one of those veggies that I think are often underrated. Most people eat them raw, which of course, is totally delicious, but they are also so yummy when cooked and roasted! They are filling and a good substitute for potatoes or other more carb-heavy dishes.
My favorite kinds of side dishes are always the ones that involve very few steps and ingredients. These Honey Lemon Roasted Carrots most definitely fit the bill! I love the balance of the sweet honey with fresh and tangy lemon juice on these tender roasted baby carrots. They are light and flavorful and would pair well with grilled meats, fish, or even with burgers!
- 1 lb. (16 oz.) baby carrots
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 lemon, juiced (and zested if desired)
- salt and pepper to taste
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a small bowl, whisk together the olive oil, honey, and lemon juice. Place the carrots onto the baking sheet. Drizzle the dressing on top and toss the carrots until lightly coated. Season with salt and pepper.
- Bake for approximately 40 minutes or until the carrots are tender. Serve.
Amount Per Serving: Calories: 99 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 0g Sugar: 9g Sugar Alcohols: 0g Protein: 0g