(Want to know how I meal plan a month in minutes? Here's how!)
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.Print
Citrus and Sage Roasted Baby Carrots
Simple no-hassle side that’s perfect for weeknights: roasted baby carrots with fresh sage, finished with a drizzle of fresh lemon juice just out of the oven
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- 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.