Roasted Carrots with Lemon and Chives

As we transition into spring, this is a lovely side dish with a burst of brightness from the lemon.   I love the sweetness of roasted carrots. If you can find them, use “real” baby carrots – not the kind that are the size of your thumb, but instead the ones that are slender with a little green on the end… Truly, a miniature carrot. Otherwise, slice larger carrots in halves or quarters length-wise.


Roasted Carrots with Lemon and Chives

1 1/2 pounds true baby carrots, peeled (see above)
2 tablespoons extra-virgin olive oil
1 teaspoon unrefined cane sugar
Sea salt and fresh ground pepper
Juice and grated rind of 1/2 a lemon
2 tablespoons minced chives

Preheat oven to 425F.

Place the carrots on a baking sheet. Toss with olive oil. Sprinkle with sugar, salt and pepper. Roast until browned and beginning to caramelize, about 30 to 40 minutes. Remove from oven and sprinkle with lemon juice, lemon rind and chives. Serve immediately or at room temperature.



3 thoughts on “Roasted Carrots with Lemon and Chives

    • Laurie says:

      Thanks! Such a simple way to doctor up carrots. I like it even more with colored carrots, but they are so pricey (here, at least).

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