Welcome Spring with these Bunny-Approved Carrots!

Roasted Farm Fresh Carrots–A Family Favorite

Written by Gayle

I have always loved cooked carrots more than raw, and some of my children have followed my lead.  One in particular loved to ask for “hot carrots.”  Here’s a recipe for delicious hot carrots that’s sure to perk up any Spring-time table.  And your little bunnies will approve!

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Roasted Lemon Spring Carrots

You’ll Need:

  • 1 & 1/2 lbs thin organic carrots, tops removed and peeled
  • 1 organic lemons.  Slice one thin and remove the seeds.  Meyer lemons are perfect!
  • 4 TBSP extra-virgin olive oil
  • 1 TBSP prepared stone-ground mustard
  • 1 tsp chopped fresh thyme, or 1/2 tsp dried
  • Salt and fresh-ground pepper to taste
  • Fresh organic parsley, chopped, for garnish
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Instructions:

  • Preheat the oven to 400 degrees
  • In a bowl big enough to hold the carrots, mix the olive oil, mustard, and thyme
  • Add the carrots and toss to coat
  • Add the sliced lemons, and toss
  • Spread the carrots and lemons on a baking sheet, and sprinkle with salt and fresh-ground pepper
  • Toss the carrots around a little, and sprinkle with a little more salt and pepper
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  • Roast for about 15 minutes
  • Stir up the carrots, making sure to flip the lemon slices
  • Roast about 8-10 more minutes; the carrots should be tender and golden
  • Sprinkle with the chopped parsley
  • Remove from the oven, arrange on a serving dish, and squeeze some fresh lemon over the top
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This is a beautiful and zesty side dish that will complement almost any main dish!  Enjoy our bunny-approved carrots!

Love,

Lassen’s

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