Lemon Dijon Roasted Carrots Recipe

If you’re craving a vibrant, zesty veggie side that feels a little fancy yet comes together effortlessly, you’re going to fall in love with these Lemon Dijon Roasted Carrots. They’re sweet, savory, tangy, and just bursting with fresh flavors in every golden, caramelized bite.

Ingredients You’ll Need

Don’t you just love it when a short list of ingredients comes together for something so bright and satisfying? Each little element here—carrots, citrus, Dijon, and dill—brings its own flair, and together they make the best Lemon Dijon Roasted Carrots.

• Carrots (1 lb.): The sweet star of the show—look for firm, fresh carrots for best roasting results.
• Avocado Oil (1 Tbsp): Gives the carrots a beautiful, golden roast; olive oil also works well.
• Lemon Juice (2 Tbsp, divided): Adds a punchy citrus brightness that wakes up all the flavors.
• Dijon Mustard (1 Tbsp): Brings a creamy, tangy complexity—classic Dijon or whole grain both taste amazing.
• Honey (1 Tbsp): Just the right touch of sweetness to balance the acidity and spice.
• Garlic Cloves, Minced (2): Roasts right into the carrots and infuses everything with mouthwatering aroma.
• Fresh Dill (1 Tbsp, chopped) or Dried Dill (1 tsp): Brings a pop of herby freshness; use what you have or like best.
• Salt (1/4 tsp) and Black Pepper, to taste: Don’t skip these—they season the whole dish and make the carrots sing!
• Feta Cheese, Crumbled (1/4 cup, optional): The creamy, salty finish is irresistible, but the dish is delicious without it too if you’re dairy-free.

Variations

The beauty of Lemon Dijon Roasted Carrots is just how easily you can tailor them to your table. Swap in herbs, try a different sweetener, or play with toppings—the possibilities are as exciting as your cravings.

• Herb Swap: Instead of dill, use fresh parsley, thyme, or even a touch of rosemary for a different aromatic spin.
• Honey Alternatives: Maple syrup or agave make tasty options if you want to change up the sweetness (or keep things vegan).
• No Feta? No Problem: Crumbled goat cheese, shaved parmesan, or even a sprinkle of toasted seeds can stand in for feta.
• Mix in More Veggies: Toss in parsnips, sweet potatoes, or even fingerling potatoes alongside the carrots for a colorful medley.

How to Make Lemon Dijon Roasted Carrots

Step 1: Prep the Oven and Pan

Start by preheating your oven to 425°F—this high heat is key for gaining beautiful caramelization on the carrots. Line a baking sheet with parchment paper for easy cleanup and no sticking. It’s worth those extra ten seconds!

Step 2: Slice and Size Your Carrots

Wash, peel, and trim both ends from your carrots. Slice them diagonally (on the bias) into roughly 1.5-inch pieces. For any thick pieces, slice those in half lengthwise so the carrots roast evenly and nothing burns or turns mushy.

Step 3: Make the Tangy Marinade

In a bowl, whisk together the avocado oil, 1 tablespoon lemon juice, ½ tablespoon Dijon mustard, and ½ tablespoon honey. Add the minced garlic, chopped dill, salt, and plenty of freshly cracked black pepper. Pour it all over your prepped carrots and toss until everything is glossy and well coated.

Step 4: Arrange and Reserve

Using a slotted spoon, lift the coated carrots out of the marinade and spread them in a single layer on your parchment-lined pan. Keep those flavorful juices left behind in the bowl—you’ll use them later for an extra hit of flavor during roasting!

Step 5: Roast to Perfection

Pop the pan in the hot oven and roast for 20-25 minutes, until the carrots are tender with golden edges. In the last 5-10 minutes, brush or drizzle the reserved marinade over the carrots—this step makes the flavors pop and creates a gorgeous glaze.

Step 6: Finish and Serve

For the grand finale, whisk together the remaining 1 tablespoon lemon juice, ½ tablespoon Dijon mustard, and ½ tablespoon honey. Drizzle this bright sauce over the hot carrots, toss gently, and finish with a blanket of crumbled feta if desired. Serve immediately, and just try not to eat them all straight from the pan!

How to Serve Lemon Dijon Roasted Carrots

Garnishes

Sprinkle fresh herbs like more dill, chopped parsley, or a touch of lemon zest on top to really highlight the bright, citrusy notes. If you’re using feta, a little extra crumble on each plate is always welcome for that pretty, festive finish.

Side Dishes

Lemon Dijon Roasted Carrots pair beautifully with everything from roast chicken or fish to a hearty grain bowl. Try them alongside quinoa and lentils for a hearty veggie main, or nestle them onto a spring or holiday dinner spread for a fresh pop of color.

Creative Ways to Present

For an impressive appetizer, serve these carrots on a wide platter with a swoosh of creamy yogurt or hummus underneath—such a show-stopper! Or, stack them neatly in a rainbow array if you’re using multicolored carrots for a stunning side.

Make Ahead and Storage

Storing Leftovers

Let the Lemon Dijon Roasted Carrots cool completely, then store them in an airtight container in the fridge for up to 4 days. They’re just as tasty cold as they are hot—perfect for tossing into salads or grain bowls the next day!

Freezing

While roasted carrots can be frozen, their texture does become a bit softer after thawing. If you do freeze them, pack into a freezer-safe bag or container and use within 2-3 months. Let them thaw overnight in the fridge before reheating.

Reheating

For best results, spread your Lemon Dijon Roasted Carrots on a baking sheet and warm in a 350°F oven until heated through (about 8-10 minutes). This keeps them from going mushy. Microwaving works in a pinch, but you won’t get those deliciously crisp edges.

FAQs

Final Thoughts

If you’re ready to give your next meal a burst of color and flavor, you must try these Lemon Dijon Roasted Carrots. They’re cheerful, effortlessly elevated, and just a pure joy to eat—trust me, you’ll want to make them again and again. Let me know how they turn out for you!

Print