Lemon Olive Oil Roasted Carrots

by Suzanne on February 8, 2012

in Side Dish

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I am a big fan of roasted veggies, roasting them seems to bring out a sweetness that you can’t get by steaming or boiling. I got inspired when reading another food blog called A Food Centric Life she made these beautiful roasted carrots a while back, they stayed in my memory bank as something to try. When I made the lemon infused olive oil I knew that I wanted to try it out on roasted carrots .  I loved the flavor the oil gave to the carrots and I think you will too. The carrots have a light bright lemon taste from the olive oil and they are flavor packed from the garlic and thyme leaves.  Lemon oil roasted carrots will go with chicken, pork, beef or fish .  If you want to try these out but don’t want to make a big batch of lemon olive oil then try putting a 1/4 cup of oil in a jar with the rind of 1 lemon and let it sit for about 5 days, then your ready to use.

Lemon Olive Oil Roasted Carrots

1/2 lb.fresh carrots
1 T. lemon olive oil
1/2 tsp. dried thyme leaves
1 garlic gloved pressed
1/2 tsp. kosher salt

Step 1: Pre-heat oven to 425 degrees Farenhieght. Wash the carrots peel and cut them into julienne strips.
Step 2: Put carrots into a zip-loc bag or medium bowl and put the rest of the ingredients in close the bag and shake well so all the carrots are coated. If using a bowl just toss until well coated.
Step 3:Put carrots on a cookie sheet, spread around so they are not all in one heap and put into the oven the rack should not be right at top or at the highest, the next level down is fine. Cook for about 15 minutes or until they are tender and a little browned.

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1 d.liff @ yelleBELLYboo February 8, 2012 at 3:29 pm

These look yummy!! I make roasted carrots a while back with purple and yellow carrots I picked up at a farmer’s market: http://yellebellyboo.blogspot.com/2011/02/roasted-farm-fresh-carrots.html They were tasty but lemon definitely would have made them!! I didn’t slice them, but they were pretty small so I didn’t feel the need.

2 Suzanne February 8, 2012 at 3:33 pm

Purple and yellow carrots sounds fun and yummy, hope you get a chance to try these out.

3 Amy (Savory Moments) February 8, 2012 at 5:04 pm

Roasted veggies are the best! These carrots look sweet and delicious!

4 Zoe February 8, 2012 at 5:34 pm

Like the idea of adding lemon olive oil into these roasted carrots. These carrots must be extra-yummy!

5 Reeni February 8, 2012 at 7:44 pm

Lemon oil is a wonderful way to complement roasted carrots! They get so sweet in the oven kind of like butternut squash.

6 Kiri W. February 8, 2012 at 8:17 pm

I love roasting carrots, but lemon juice is a new one to me 🙂 That sounds delicious!

7 raquel@eRecipe.com February 8, 2012 at 8:29 pm

The yummy comments got me interested =)

8 Suzanne February 8, 2012 at 8:52 pm

glad you got interested in them they are tasty 🙂

9 Sammie February 9, 2012 at 5:13 am

oh my! That doesn’t look too hard at all!! I should really start making snacks like these. SO healthy and tasty too! I’m not a fan of raw vegetables and so roasted with seasoning would be awesome for me! Thank you!!!

10 Lisa {Smart Food and Fit} February 9, 2012 at 12:05 pm

I love roasting carrots, love roasting just about any vegetable. I bet the lemon and thyme bring out the flavors.

11 Nadia February 10, 2012 at 11:45 am

I love this post. so yummy and healthy.Congrats on top 9!

12 alyce culinary thymes February 10, 2012 at 5:01 pm

These look delish. I love roasted veggies.

13 Lisa February 10, 2012 at 8:36 pm

Yum, I will have to make these for dinner this next week!

14 Richa@HobbyandMore February 12, 2012 at 12:25 am

i love oven roasted herbed veggies.. and how pretty is that color! lemon and thyme.. yum!

15 Jennifer February 13, 2012 at 9:55 am

If you don’t have time to wait 2 weeks to make the oil, would tossing the carrots in fresh lemon juice and olive oil get you close to the same effect?

16 Suzanne February 13, 2012 at 10:54 am

Probably even easier way would be to toss some fresh lemon zest with your carrots at the end of the cook time, lemon isn’t quite as flavorful as the zest is.

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