Ingredients for Roasted Carrots With Lemon And Olives
- 1 pound baby carrots
- 2 cloves garlic, minced
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- salt and pepper, generously
- 1/2 cup Kalamata olives, pitted
- fresh herbs, for garnish (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Carrots With Lemon And Olives? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roasted Carrots With Lemon And Olives
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 pound of carrots (peeled and chopped into 1-inch pieces), 2 cloves of minced garlic, 2 tablespoons of olive oil, and the juice of 1 lemon. Season generously with salt and pepper.
- Toss to coat the carrots evenly.
- Transfer the carrots to a shallow baking dish.
- Roast for 40 minutes, stirring halfway through, until the carrots are tender and slightly browned.
- Add 1/2 cup of Kalamata olives (pitted) to the baking dish.
- Continue roasting for another 10 minutes, or until the olives are heated through and the carrots are cooked to your liking.
- Remove from oven and let cool slightly before serving. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
21g
Fat
3g
Carbs
3g