Lemon and Mint Roasted Carrots
I love carrots in the Spring! Not only are they tasty, they are packed full of nutrients and are pretty much delicious any way that they are prepared. The recipe that I am sharing with you today is pretty simple to make and is perfect for serving as part of an Easter brunch or dinner. The carrots are roasted to tender perfection, tossed with lemon and olive oil and topped off with fresh mint. It is really delicious, healthy and all of your guests will love it!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F degrees, and line a sheet pan with parchment paper.
- Toss carrots with just enough olive oil to coat them, spread them out on the sheet pan and sprinkle with sea salt. Place in the oven and roast for about 30-45 minutes until tender.
- Whisk together 1 Tbsp olive oil, the lemon juice, and zest. Whisk together.
- Place carrots in a bowl, and toss with the lemon and olive oil mixture as well as the scallions and mint. Serve!
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- Allergen Friendly
- Heart Healthy
- Side Dish