Thursday, June 26, 2014

Lemony Carrots

Roasting vegetables brings out their sweet, intoxicating flavors, especially in the summer. Real Simple published this simple, but scrumptious recipe for Lemony Carrots in a recent issue. I yanked it out of the magazine and posted it up on my fridge to try. This was fast and easy, and so bright and citrusy. They are perfect alone, as a side dish, or in a salad.

Lemony Carrots
1 pound carrots, cut into 1-inch pieces
1 lemon, sliced
2 tablespoons olive oil
kosher salt and black pepper

1. Heat oven to 425° F. Toss the carrots, lemon, oil, ¾ teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet.

2. Roast, tossing once, until tender, 18 to 20 minutes.

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