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by Todd + Diane
Our quick and easy roasted carrots with lemon dressing is a wonderful side dish. The bright flavors are delicious and fantastic.
Last week we had a heat wave that lasted five days of hot, dry, Santa-Ana windy weather above 95 degrees. We were dying over here, so to make it bearable we ate lots of blackberry mojito pops. That’s how to cool down and freshen spirits in style! But mojito pops wasn’t all that we nourished on, especially when Spring vegetables are plentiful and perfect. We’re always trying to find balance and variety in our diet. If we indulge in co*cktails, we make sure to add some carrots for health.
Tender spring vegetables are such a welcome treat to the table. It’s when vegetables are their sweetest and wonderful when eaten raw. But sometimes we overload on a batch of a single vegetable that sometimes we have to get creative to recycle some of the overload of produce sitting in the fridge. Consider carrots one of them. It’s hard to not pass up a gorgeous and perfectly crisp bunch of carrots at the market. Just looking at them in their fresh, green-topped, glory makes us feel a bunch of hungry bunnies.
Quick and Easy Roasted Carrots Recipe
For a quick vegetable side dish we roasted some carrots and added a variation of one of our favorite lemon parsley dressings, but this time with mint. Spring and mint pair so well together, so it made sense all around to serve these delicious roasted carrots with our easy mint lemon dressing.
We love this dish and it’s going to be a great side salad to our wood-fired oven menu. Yes, finally! After sevenyears of planning and researching, we’re finally building a traditional wood-fired oven! Friends, please excuse us, we’re geeking out over here. You all have no idea how long it’s taken us to plan this epic project. It’s not just any wood-fired oven, it’s a traditional one that’s brick laid in France. It’s going to be a part of our new outdoor wood-fired oven kitchen where we’ll attempt to make (and not burn- just char a bit ;)) wood-fired breads, pastries and roasts. Pizza, of course is included!
We’ll be sharing up dates on our wood-fired oven progress. Fingers crossed it’ll come out straight and not crooked! In the meantime, hope you are enjoying Spring, glorious produce and this awesome roasted carrot recipe.
hugs,
diane and todd
Roasted Carrots with Mint Lemon Dressing
Yield: 4 Servings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Cooking times will vary depending on the thickness of your carrots. Ifyou decide to roast whole carrots that are thick, add additional cooking time. If you decide to slice your carrots, check them often to make sure they are not over-roasted. Please read post for additional recipe details and photos.
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Ingredients
For the roasted carrots
- 1 pound carrots , washed and ends trimmed
- 1 Tablespoon olive oil
- Kosher salt , to taste
- fresh cracked black pepper , to taste
For the Mint Lemon Dressing:
- 3 Tablespoons olive oil
- Zest 1 medium lemon
- 2 Tablespoons fresh lemon juice
- 2 teaspoons brown sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon Kosher salt , or to taste
- 1/4 cup chopped fresh mint
Instructions
Pre-heat oven to 400°F.
Toss the carrots with olive oil and season with salt and pepper. Transfer carrots to a roasting pan or sheet pan and roast in the oven for about 20-25 minutes, or until carrots are tender.
While the carrots roast, whisk together all the mint lemon dressing ingredients (olive oil, lemon zest, lemon juice, brown sugar, mustard, salt, and mint).
When carrots are roasted tender, transfer them to a serving platter or bowl and toss with the mint lemon dressing. Serve warm or at room temperature.
Nutrition Information per Serving
Calories: 182kcal, Carbohydrates: 14g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Sodium: 240mg, Potassium: 391mg, Fiber: 3g, Sugar: 8g, Vitamin A: 19065IU, Vitamin C: 11mg, Calcium: 47mg, Iron: 1mg
Course: Side Dish, Vegetables
Cuisine: Oven, Vegetable, Vegetarian
Calories: 182
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16 Comments / Leave a Comment »
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16 comments on “Roasted Carrots with Mint Lemon Dressing”
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Katie — April 28, 2020 @ 6:50 am Reply
THIS WAS INCREDIBLE A MUST TRY!!!!!!!! So fresh and flavorful. Everyone at the table who liked lemon enjoyed this.
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— May 5, 2020 @ 12:49 pm Reply
Glad you enjoyed the recipe Katie! We love the flavors too. 🙂
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neha — April 26, 2015 @ 4:36 pm Reply
added fennel to this….incredibly delicious…thanks for sharing!
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Simi Jois — June 7, 2014 @ 3:39 pm Reply
Love love love your work, watched the three day workshop on CL – u guys are inspirational. Absolutely inspirational .
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Dee — May 12, 2014 @ 9:53 am Reply
Those carrots look so good, may I inquire which market you got them from? I wish my local farmer’s market carries those colorful babies.
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Mary Jo — May 7, 2014 @ 8:25 pm Reply
Wasn’t that 90 degree plus weather crazy last week? That carrot dish looks delish, I will have to try it soon!
xo Mary Jo
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Denver Engagement Photographer — May 7, 2014 @ 9:32 am Reply
Man those carrots look amazing!
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Beth @ Tasty Yummies — May 6, 2014 @ 9:48 pm Reply
Wow, this is just gorgeous. I am so excited about all of the amazing produce right now, I just can’t get enough.
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Christie — May 6, 2014 @ 3:25 pm Reply
Can’t wait to try this recipe, love carrots! The pictures are beautiful!
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keiko — May 6, 2014 @ 8:54 am Reply
these look absolutely delicious, must try very soon! xx
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Matt Robinson — May 6, 2014 @ 8:33 am Reply
We LOVE roasted carrots here and this mint lemon dressing adds so much flavor to them. Beautiful pictures!
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Tracey @ Salty Sweet Life — May 6, 2014 @ 8:23 am Reply
I love this recipe–especially the dressing, which I’ve used before on roasted Brussels sprouts! I have fallen in love with carrots again thanks to roasting them this way! They are so pretty!
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Gerry @ Foodness Gracious — May 6, 2014 @ 8:22 am Reply
I’m loving all of the great produce that’s starting to appear in the stores now, bring on summer and outdoor cooking 🙂
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Jeanette — May 6, 2014 @ 7:38 am Reply
Ohhh, Can’t wait to read more about your pizza oven! We are in the process of purchasing one and would love to hear all about your design. And I am excited to read about what else you will put in it besides pizza!
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Kathy — May 6, 2014 @ 5:49 am Reply
Prettiest carrots I ever did see. Hooray for the Spring produce. And carrot co*cktails are a GREAT idea.
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Abby @ The Frosted Vegan — May 6, 2014 @ 5:42 am Reply
Ohh I’ll take your heatwave, we had 40 degrees and rain, blegh! I’ve been looking to use up carrots, so this is perfect!
