Lemon Dijon Roasted Carrots
These Lemon Dijon Roasted Carrots combine bright lemon juice and zest with tangy Dijon mustard, olive oil, salt, and pepper, then roast at 425°F until tender and caramelized.
Ingredients
Ingredients
- 1 pound carrots peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley chopped, optional garnish
Instructions
Preparation
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, Dijon mustard, lemon juice, lemon zest, salt, and black pepper.
- Add carrots and toss until evenly coated.
Roasting
- Spread carrots in a single layer on the prepared baking sheet.
- Roast for 18–20 minutes, stirring halfway through, until carrots are tender and edges are golden.
- Transfer to a serving dish, garnish with fresh parsley, and serve warm.
Notes
I found that thinner sticks crisp more quickly and develop deeper color.
If roasting two sheets, swap positions halfway for even browning.
Leftovers reheat best in the oven or skillet for restored texture.