Roasted Lemon Rosemary Carrots

Prep Notes

With all the rain today I had a hankering for a soothing side dish. I decided on some roasted carrots tossed with olive oil, freshly grated lemon peel, salt, pepper, garlic, turmeric and rosemary. Comfort food at its best! Yum!


4 cups carrots, peeled, and diced into approximately ½ “ pieces

2 Tbs extra virgin olive oil

Freshly grated lemon peel, from 1 lemon

¼ tsp pure garlic powder

1 tsp turmeric

1 Tbs chopped fresh rosemary

Sea Salt and pepper to taste


Preheat oven to 400 degrees F. Lightly coat a shallow 9 x 11” rectangular or a similar size shallow circular ovenproof casserole dish with olive oil. Place carrots in a large bowl, toss with olive oil and stir until evenly coated. Add grated lemon peel, garlic powder, turmeric, fresh rosemary, salt and pepper to taste and stir to evenly incorporate all ingredients. Pour carrots into prepared casserole dish. Bake about 35 minute or until soft when pricked with a fork, stirring halfway through. Makes 4 servings.


This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, vegan, vegetarian, Whole30 compliant®

Originally posted on Instagram on 4/25/17