Roasted Carrots With Lemon Recipes

Steps:

• Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

Steps:

• Preheat oven to 450.
• In foil lined roasting pan, toss carrots with oil and cayenne and season with salt.
• Arrange in single layer, using two pans if needed.
• Roast tossing one halfway through for 30-40 minutes, or until tender.
• In a small bowl, whisk together honey, zest and lemon juice. Season with salt.
• Drizzled over carrots and toss to coat.

Steps:

• Preheat the oven to 425 degrees F.
• Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
• Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

Steps:

• Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Steps:

• Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.

Steps:

• Heat oven to 350°F
• Combine the carrots, garlic, olive oil, and lemon in a shallow baking dish. Stir to blend.
• Bake, stirring occasionally, until carrots are tender and lightly browned, about 45 minutes. Add the olives. Bake 10 minutes longer. Make sure carrots are cooked through, and remove from oven. Voila!

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use 2 baking sheets, if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.
• In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.

Steps:

• Preheat oven to 400˚F (200˚C).
• Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup.
• Roast for 20 minutes.
• Top with parsley.
• Enjoy!

Steps:

• 1. Preheat the oven to 200C/180C/400F/Gas 6. Cut the carrots into thick batons - try and make them similar sizes and then they will cook evenly. Place in a roasting tin, add the oil, honey and lemon juice and seasoning and toss well to mix.
• 2. Roast the carrots for 20-25mins, stirring halfway through this time, until the carrots are golden and tender. Scatter over the herbs and serve warm.