Lemon roasted carrots are the perfect side to add to any fall meal. This combination of lemon and thyme gives the carrots a sweet and sour taste that everyone can enjoy.
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Being that Alaska has a shorter grow season than most places, carrots are one of it’s most widely grown vegetables. This means that there are bunches of carrots to eat in the fall and so few ways to cook them. Roasting them in the oven is one of my favorite ways to enjoy them. This recipe turned out amazing and my two-year-old agrees!
Lemon Roasted Carrots
Cut carrots in half and place them face down in a greased pan.
Add sliced onions on tops of the carrots.
Finish the dish by topping it with fresh thyme sprigs and squeezing half a lemon all over.
Bake at 400 degrees for 20 – 25 minutes depending on your preference of carrots firmness.
- 1 bunch carrots about 7 carrots
- 1/2 onion
- 1/2 lemon or 1/4 cup lemon juice
- bunch fresh thyme or 1 tbsp dried thyme
- 1/2 tsp salt
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Preheat oven to 400 degrees Fahrenheit and grease a large pan.
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Cut the top and bottom off of each carrot, then cut them in half. Place the carrots face down in the greased pan.
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Slice 1/2 onion and place slices on top of the carrots.
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Sprinkle the thyme and salt all over the carrots and onions. Squeeze half a lemon over the whole dish.
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Bake 20 minutes for a crunchy texture or 25 minutes for a softer texture.
When squeezing a fresh lemon make sure your hand is in between the lemon and the dish to catch all of the seeds. Once the dish is done you can test the carrots by poking one with a fork. If the fork doesn’t goes through easily the carrots are not done.
If you make this recipe at home please leave a rating and comment below letting me know how it turned out!
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