This Lemon Garlic Roasted Carrots and Zucchini recipe features fresh slices of carrots and zucchini roasted with garlic, and thyme and then drizzled with fresh lemon juice for a refreshing side dish.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 3- 4 servings
Calories 115kcal
Ingredients
½poundcarrotsscrubbed and sliced about an ⅛ inch thick
Toss carrots and zucchini with oil and season with salt and pepper.
½ pound carrots, ½ pound zucchini, 1 ½ tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper
Place the vegetables in a roomy baking dish or roasting pan with the garlic and thyme sprigs.
5-6 cloves garlic, 3-4 thyme sprigs for roasting
Cover tightly with aluminum foil, and bake for 20 minutes uncover and cook for 20 minutes longer to brown the carrots and zucchini. Flip after the first 20 minutes and halfway through the second 20 minutes to brown both sides of the veggies.
Serve garnished with chopped thyme and lemon wedges for squeezing over the vegetables.
Thyme or parsley, Lemon wedges
Notes
Cook time may vary. Depending on the thickness of the vegetable pieces you may need to cook for a shorter period of time or a longer period of time. Or if you prefer crisp tender bits and more tender veggies adjust the time accordingly.
Cut size. Try to cut the vegetables the same size so they cook up at the same pace. You don't want to have some crispy and some mushy vegetables.
Evenly space. Make sure the vegetables are spread out on the baking sheet so they can cook up evenly. Overlapped vegetables won't cook as well.
Coat evenly. Try to ensure all the pieces are covered with olive oil so they crisp up.