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 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

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

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

This is a beautiful and zesty side dish that will complement almost any main dish!  Enjoy our bunny-approved carrots! Love, Lassen's

This is a beautiful and zesty side dish that will complement almost any main dish!  Enjoy our bunny-approved carrots! Love, Lassen's