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- 1 lb carrots, peeled and cut into sticks - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon honey - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped, for garnish - A pinch of red pepper flakes for heat - 1 tablespoon balsamic vinegar for depth - A sprinkle of feta cheese for creaminess - Calories: 150 - Protein: 2g - Fat: 7g - Carbohydrates: 22g - Fiber: 5g - Sugar: 5g These ingredients make your Tangy Lemon Garlic Roasted Carrots shine. The carrots bring a sweet flavor. The garlic adds a nice kick, while lemon zest and juice brighten every bite. Honey balances the flavors, and thyme adds earthiness. If you want to play with flavors, try the optional ingredients. They can enhance your dish even more. For those tracking nutrition, I’ve included the information per serving. This dish is rich in fiber and low in calories. It's a great way to enjoy veggies without guilt. Each serving gives you a healthy dose of flavor and nutrition. The full recipe offers clear steps for you to create this dish with ease. First, set your oven to 425°F (220°C). This high heat helps caramelize the carrots. Line a baking sheet with parchment paper. This step keeps the carrots from sticking. It also makes cleanup easier. In a large bowl, combine the olive oil, minced garlic, lemon zest, and lemon juice. Add the honey, dried thyme, salt, and pepper. Whisk everything together until it blends well. This mix gives the carrots a bright, tangy flavor. Now, add the carrot sticks to the bowl. Toss them well to coat in the lemon-garlic mixture. Spread the carrots out on the baking sheet in a single layer. Leave space between them for even roasting. Roast in the oven for 20-25 minutes. Toss the carrots halfway through for even cooking. When done, they should be soft and slightly caramelized. Remove them from the oven and sprinkle fresh parsley on top. This adds color and freshness. Serve warm as a tasty side dish. For the full recipe, check out the details in the article! Roasting carrots is simple, but a few tips can help. First, cut the carrots into uniform sticks. This step ensures they cook evenly. Second, make sure to coat the carrots well in the lemon-garlic mix. If they are dry, they won’t caramelize right. Also, spread them out on the baking sheet. If they touch, they will steam instead of roast. The key to great flavor is layering it. Start with the olive oil and garlic. These form the base. Then, the lemon zest and juice add a bright kick. Honey brings a touch of sweetness to balance the tang. Lastly, add thyme for a hint of earthiness. Taste the mix before adding the carrots. Adjust the salt and pepper to suit your taste. Presentation makes a meal more exciting. Arrange the roasted carrots on a nice platter. Drizzle some extra lemon juice over them for shine. Garnish with fresh parsley for a pop of green. You can also add lemon wedges on the side. This way, guests can add more if they want. For a fun twist, serve them with a yogurt dip for added creaminess. For the full recipe, check out the Tangy Lemon Garlic Roasted Carrots section. {{image_2}} You can change up the taste of Tangy Lemon Garlic Roasted Carrots by adding more ingredients. Try adding red pepper flakes for heat. A pinch of smoked paprika brings a nice depth. You can also toss in some sliced onions or bell peppers for a sweet contrast. Fresh herbs like rosemary or basil can bring a fresh twist. These additions will make your dish even more exciting. Not every kitchen has the exact ingredients. If you do not have olive oil, canola oil works too. You can swap lemon juice with lime juice for a different sour note. If honey is not on hand, maple syrup adds a nice sweetness. For those who don’t like thyme, use oregano or dill instead. These swaps can help you create a tasty dish with what you have. You can use different vegetables to make this dish year-round. In the spring, asparagus or radishes roast well with the same lemon-garlic mix. Summer zucchini and yellow squash shine with this flavor too. Fall brings sweet potatoes or butternut squash, which add creaminess. In winter, try parsnips or Brussels sprouts for a hearty option. Each season offers a unique twist on this recipe. After enjoying your Tangy Lemon Garlic Roasted Carrots, let them cool first. Place the leftovers in an airtight container. They stay fresh in the fridge for up to four days. If you store them properly, they will taste great on day four! Reheating roasted carrots can be simple. Use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the carrots evenly on a baking sheet. Heat them for about 10 minutes. You can also use the microwave if you're in a hurry. Just heat them in short intervals to avoid sogginess. Freezing is a smart way to save extra carrots. First, let them cool completely. Then, spread them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the carrots into a freezer bag. They can last up to three months. When you're ready, just reheat them straight from the freezer. Enjoy the bright flavors anytime! Yes, you can use baby carrots. They save time since they are already cut. Just make sure to adjust the roasting time. Baby carrots may cook faster. Check them after 15 minutes to see if they are tender. These carrots pair well with many dishes. Serve them alongside grilled chicken or fish. They also go great with a quinoa salad. You can also add them to a veggie platter. For a fun twist, serve them with a yogurt dip. To make this recipe vegan, simply replace honey with maple syrup. You can also skip the sweetener altogether if you prefer. The lemon and garlic will still give great flavor to the carrots. For the full recipe, check out the detailed steps and ingredients mentioned above. Enjoy tasty carrots with a zesty kick! You learned how to make Tangy Lemon Garlic Roasted Carrots. We covered ingredients, from basic to optional ones for extra flavor. The step-by-step instructions guided you through preparation and roasting techniques. I shared tips for the best taste and how to present them nicely. You saw some variations to try different flavors and vegetables too. Lastly, we discussed how to store leftovers for later use. Enjoy making this easy, tasty dish! Your meals can now be both simple and delicious.

- Tangy Lemon Garlic Roasted Carrots

Elevate your side dishes with my Tangy Lemon Garlic Roasted Carrots recipe! This vibrant dish transforms ordinary carrots into a flavorful treat, thanks to a zesty lemon-garlic coating and simple ingredients. Perfect for impressing guests or enjoying a healthy meal, these roasted carrots are easy to make and full of nutrition. Click through to explore the full recipe, tips, and delicious variations that will enhance your vegetable game!
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Ingredients
  

1 lb carrots, peeled and cut into sticks

3 tablespoons olive oil

4 cloves garlic, minced

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon honey

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, honey, dried thyme, salt, and pepper. Whisk together until well combined.

      Add the carrot sticks to the bowl and toss them until they are evenly coated with the lemon-garlic mixture.

        Spread the coated carrots out in a single layer on the prepared baking sheet, ensuring they have some space between them for even roasting.

          Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and lightly caramelized, tossing halfway through the cooking time.

            Once done, remove the carrots from the oven and sprinkle fresh parsley over the top for added freshness and color.

              Serve warm as a delicious side dish.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Arrange the roasted carrots on a serving platter and drizzle a little extra lemon juice over them before serving. Garnish with additional lemon wedges for a pop of color.