Lemon Roasted Carrots

By dette

Roasting brings out the natural sweetness.

Ingredients

• 1 1/2 lbs Carrots
• 1 lemon
• 2 tablespoon extra virgin olive oil
• 1 teaspoon peeled and grated fresh ginger
• 3/4 teaspoon kosher salt
• fresh ground pepper
• sprig fresh thyme, rosemary or sage
• Parmesan cheese

Preparation

Step 1

Peel the carrots and cut them into sticks. Slice a lemon into 1/4 inch thick rounds and remove the seeds. Toss the carrots and lemon rounds with 2 tablespoon extra virgin olive oil, 1 teaspoon peeled and grated fresh ginger, 3/4 teaspoon kosher salt, a couple turns of freshly ground black pepper, and a sprig of fresh thyme, rosemary, or sage. Roast at 425 degrees in a rimmed sheet pan, stirring once or twice, until tender and browned in spots, about 25 minutes. Top with grated Parmesan before serving.