Citrus Roasted Carrots (Printable)

Carrots kissed with citrus and herbs, oven-roasted to tender perfection and natural sweetness.

# What You'll Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or thick slices

→ Citrus & Flavorings

02 - 1 orange, zested and juiced
03 - 1 tablespoon lemon juice
04 - 2 tablespoons olive oil
05 - 1 tablespoon honey (or maple syrup for vegan option)
06 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

→ Garnish (optional)

09 - 1 tablespoon chopped fresh parsley
10 - Additional orange zest

# How to Make It:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together orange zest, orange juice, lemon juice, olive oil, honey, thyme, salt, and pepper until fully integrated.
03 - Add the carrot sticks to the bowl and toss thoroughly to evenly coat them with the citrus mixture.
04 - Spread the coated carrots in a single layer on the prepared baking sheet to ensure even cooking.
05 - Place in the oven and roast for 25 to 30 minutes, stirring once halfway through, until the carrots are tender and exhibit slight caramelization.
06 - Transfer the roasted carrots to a serving dish. Garnish with chopped fresh parsley and extra orange zest as desired before serving warm.

# Expert Suggestions:

01 -
  • The citrus brightens up the natural sweetness of the carrots in a way that feels almost luxurious.
  • It comes together in less than ten minutes of prep, then the oven does all the work.
  • Even people who claim they don't like cooked carrots ask for seconds.
02 -
  • If your carrots are different sizes, cut them so they're all about the same thickness or the thin ones will burn before the thick ones soften.
  • Don't skip the halfway stir, it keeps the bottom from scorching and ensures even browning.
  • Let the glaze reduce a bit in the oven, it thickens and clings better that way.
03 -
  • Taste your glaze before tossing the carrots, you can adjust the honey or lemon to match your preference.
  • If the carrots start to brown too quickly, tent the pan loosely with foil for the last few minutes.
  • Make the glaze ahead and store it in the fridge, then toss and roast when you're ready to cook.

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