Lemon Dijon Roasted Carrots
Fresh carrots, garlic & dill are tossed in a tangy lemon dijon sauce then roasted until crispy! These lemon dijon roasted carrots are so simple yet loaded with flavor & make the BEST spring side dish! (Top them with crumbled feta cheese for even more flavor!)
Ingredients
- 1 lb. carrots washed & peeled
- 1 Tbsp avocado oil
- 2 Tbsp lemon juice divided
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 garlic cloves minced
- 1 Tbsp fresh dill chopped (or 1 tsp dried dill)
- ¼ tsp salt
- Black pepper to taste
- ¼ cup feta cheese crumbled (optional)
Instructions
- Preheat your oven. Turn your oven on to 425 degrees and line a baking sheet with parchment paper.
- Prepare your carrots. Slice both ends off your carrots. Then cut your carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. (You may need to slice the larger pieces in half again lengthwise if they're too big.)
- Toss the carrots. Whisk your oil + 1 tablespoon of lemon juice + a ½ tablespoon of dijon mustard + a ½ tablespoon honey together and pour it over your carrots. Add your garlic, dill, salt and cracked black pepper to taste and toss until the carrots are fully coated.
- Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. (Reserve the liquid in your bowl to brush over the carrots later.)
- Roast. Place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.
- Make your sauce. Once done, mix your remaining 1 tablespoon of lemon juice + ½ tablespoon of dijon mustard + ½ tablespoon of honey together and drizzle the sauce over your carrots.
- Serve. Toss the carrots and serve immediately with crumbled feta sprinkled over the top (if desired).