Roasted Carrots with Lemon

Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.
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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4
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1 1/2 pounds medium carrots (preferably with trimmed tops)

2 tablespoons olive oil

1 lemon, halved and sliced, seeds discarded

3 to 4 sprigs fresh rosemary

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 425 degrees F.
  2. Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.