Food Recipes Lemony Carrots 4.7 (7) By Lindsay Maitland Hunt Lindsay Maitland Hunt Lindsay Maitland Hunt is a food writer, editor, and cookbook author. Highlights: * Joined Real Simple as an editorial assistant, rose to associate food editor, and eventually to a three month stint as food and entertaining editor * Freelance recipe developer and food writer * Recipe developer and food writer for BuzzFeed * Released two cookbooks: Healthyish (2018) and Help Yourself (2020) Real Simple's Editorial Guidelines and Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on October 27, 2015 Print Share Share Tweet Pin Email There’s nothing like a veggie side dish you can make with two staples you already have kicking around the fridge. These are the classic roast carrots of your dreams, and they employ a mere three ingredients (plus salt and pepper). The whole thing is brightened with slices of lemon that lightly caramelize during the cooking process, and it’s a good idea to stop, toss, and return them to the oven so none of those slices char and become bitter. It’s the one necessary step in a couldn’t-be-easier 10-minute dish. The result is super-tender carrots that even fussy kids will consider! Get the recipe:Lemony Carrots. Photo: Marcus Nilsson Hands On Time: 10 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 pound carrots, cut into 1 1⁄2-inch pieces 1 lemon, sliced 2 tablespoons olive oil kosher salt and black pepper Directions Heat oven to 425° F. Toss the carrots, lemon, oil, ¾ teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender, 18 to 20 minutes. Print Nutrition Facts (per serving) 106 Calories 7g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 106 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 430mg 19% Total Carbohydrate 11g 4% Total Sugars 5g Protein 1g Calcium 38mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.