Roasted Carrots with Lemon–Dijon Glaze

Simple roasted carrots become something special with the addition of a bright, tangy lemon–Dijon glaze. Roasting brings out the carrots’ natural sweetness, while fresh lemon juice, Dijon mustard, honey, and dill add balance and freshness. This easy side dish feels equally at home on a weeknight table or as part of a festive spread — proof that a humble root vegetable can shine with just a few thoughtful ingredients.

INGREDIENTS:

1 pound mixed carrots, washed and peeled
1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice, divided
1 tablespoon Dijon mustard, divided
1 tablespoon honey, divided
2 garlic cloves, minced
1 tablespoon chopped fresh dill
¼ teaspoon salt
Freshly ground black pepper, to taste

METHOD:

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Trim both ends from the carrots. Cut them on the bias into thirds, about 1 ½ inches long. If some pieces are thick, slice them lengthwise so all pieces roast evenly. Place the carrots in a large bowl.

In a small bowl, whisk together the olive oil, 1 tablespoon lemon juice, ½ tablespoon Dijon mustard, and ½ tablespoon honey. Pour the mixture over the carrots. Add the garlic, dill, salt, and black pepper and toss until the carrots are evenly coated.

Using a slotted spoon, transfer the carrots to the prepared baking sheet, spreading them out in a single layer. Reserve the remaining liquid in the bowl.

Roast for 20–25 minutes, or until the carrots are tender and lightly caramelized. During the last 5–10 minutes of roasting, brush the carrots with the reserved liquid for extra flavor and gloss.

In a small bowl, whisk together the remaining 1 tablespoon lemon juice, ½ tablespoon Dijon mustard, and ½ tablespoon honey. Drizzle the sauce over the hot carrots just before serving.

SERVING SUGGESTIONS: