Roasted Carrots with Lemon
Recipe from Food Network
Ingredients
- 1 1/2 pounds medium carrots, preferably with trimmed tops
- 2 tablespoons olive oil
- 1 lemon, halved and sliced with seeds removed
- 3 to 4 sprigs fresh rosemary
- Kosher salt and freshly ground black pepper
Method
- Heat the oven to 425°F.
- Cut each carrot in half lengthwise.
- On a rimmed baking sheet, toss the carrots with the olive oil, lemon slices, rosemary, and a generous pinch each of salt and pepper.
- Roast for 25 to 30 minutes, stirring occasionally, until the carrots are tender and lightly browned.