Sometimes I make a scaled down version of these if I’m craving a sweet snack without resorting to fruit. Or if I’ve already eaten all the fruit in the house. It happens. The first time I made these roasted baby carrots, however, was as a side because I’d just gleefully returned home from grocery shopping with 3lbs of organic baby carrots. Whaaaat? They were too cheap to pass up! Never mind the fact that I don’t usually need 3lbs of baby carrots when there’s only 2 people in the house. You can season these any way you want (I make a Cajun-spiced version of these which is amazing when cooked to almost-fry-like texture) but lately this is my favorite. Light and zingy with fresh herbs and lemon. Oh, and if you mash any leftovers, those are delicious, too.
- Preheat oven to 425F.
- Mix all ingredients except the lemon juice in a large bowl.
- Spread out the coated carrots in a single layer on a large lined baking sheet.
- Roast until just done at about 20 minutes or for longer if you want them a little browned.
- Squeeze the fresh lemon juice over the carrots before serving.
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