Roasted Carrots with Mint Lemon Dressing

Our quick and easy roasted carrots with lemon dressing is a wonderful side dish. The bright flavors are delicious and fantastic. With warmer weather comes amazing carrots popping up in our garden and at the farmers markets. So our go-to roasted carrots recipe has been a staple since we first shared it in 2014 and is always perfect for this time of year!

We love this dish and it’s going to be a great side salad to our wood-fired oven menu. Yes, finally! After seven years of planning and researching, in 2014 we finally built a traditional wood-fired oven! Friends, please excuse us, we’re geeking out over here. You all have no idea how long it took 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!

 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.  If you 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 (454 g) carrots , washed, peeled, and ends trimmed
• 1 Tablespoon (15 ml) olive oil
• Kosher salt , to taste
• fresh cracked black pepper , to taste

For the Mint Lemon Dressing:

• 3 Tablespoons (45 ml) olive oil
• Zest 1 medium lemon
• 2 Tablespoons (30 ml) fresh lemon juice
• 1 teaspoon (5 ml) brown sugar or honey (or amount to taste)
• 1 teaspoon (5 ml) dijon mustard
• 1 teaspoon (5 ml) optional – Worcestershire sauce or soy sauce
• 1/4 teaspoon (1.25 ml) Kosher salt , or to taste
• 1/4 cup (60 ml) chopped fresh mint

Instructions 

• Pre-heat oven to 400°F (205°C). Optional – line a baking sheet pan with parchment paper (for easier clean-up).
  
• Peel the carrots. If any of the carrots are thicker than about 3/4", cut them in half lengthwise.
  
• Place the carrots on the baking sheet pan. Toss the carrots with 1 Tablespoon of olive oil and season with salt and pepper. Spread out on the pan so they aren't overlapping.
  
• Roast the carrots at 400°F (205°C) for about 25-30 minutes, or until carrots are tender.
  
• While the carrots roast, chop the mint.
  
• Whisk together all the mint lemon dressing ingredients (3 Tablespoons olive oil, lemon zest, 2 Tablespoons lemon juice, 1 teaspoon (or to taste) brown sugar or honey, 1 teaspoon mustard, 1 teaspoon optional Worcestershire sauce or soy sauce, 1/4 teaspoon salt, and the chopped 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.
  

Video

Nutrition Information per Serving

Calories: 178kcal, Carbohydrates: 13g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 239mg, Potassium: 390mg, Fiber: 3g, Sugar: 7g, Vitamin A: 19065IU, Vitamin C: 10mg, Calcium: 47mg, Iron: 1mg

Course: Side Dish, Vegetables

Cuisine: American

Calories: 178