Lemon Dijon Roasted Carrots

Fresh carrots, garlic & dill are tossed in a tangy lemon dijon sauce then roasted until crispy! These lemon dijon roasted carrots are so simple yet loaded with flavor & make the BEST spring side dish! (Top them with crumbled feta cheese for even more flavor!)

A serving bowl filled with lemon dijon roasted carrots topped with fresh dill and crumbled feta cheese

Lemon dijon roasted carrots – my new favorite spring side dish! If you liked my honey balsamic roasted carrots then you’re going to LOVE this lemon version! (They’re made the exact same way just with a different sauce and cheese.) This version is bright, tangy, vibrant, very lemon forward with a touch of mustard and reminds me of all things spring!

These roasted carrots would be a fantastic healthy side dish to any meal and they’re easy to take to potlucks and parties!

Ingredients ued to make lemon dijon roasted carrots

Ingredients For Your Lemon Dijon Roasted Carrots

  • Carrots: Try finding carrots that are similiar in size so they finish cooking around the same time. (I’ll usually cut my carrots on the bias (diagonally) into 1½ inch pieces and cut the larger pieces in half again lengthwise. You want your pieces to be as close to the same size and thickness as possible.)
  • Lemon juice: You’ll need 2 tablespoons of fresh lemon juice for this recipe. (About 1-2 lemons)
  • Dijon mustard: Use smooth dijon mustard for the best results.
  • Honey: Used to balance out your flavors and cuts the acidity from your lemon and mustard. (You’ll need one tablespoon of honey.)
  • Oil: I always recommend using avocado oil because of it’s high smoking point(Meaning it can cook your veggies and keep them crisp at higher temperatures without letting them burn.) Olive oil can be used instead though.
  • Dill: Fresh or dried dill can be used for this recipe.
  • Feta cheese: Completely optional but I love the added flavor it gives your carrots! (Plus I just really love feta cheese!😉)
  • Spices: Salt and black pepper are all you need to season your carrots!
A large clear mixing bowl filled with carrots tossed in a lemon dijon sauce with garlic and fresh dill
A metal baking pan lined with parchment paper filled with carrots coated in a lemon dijon sauce ready to be roasted in the oven

How To Make Lemon Dijon Roasted Carrots

1. Preheat your oven. Turn your oven on to 425 degrees and line a baking pan with parchment paper.

2. Prep your carrots. Then slice both ends off your carrots. Cut your carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. (You may need to slice the larger pieces in half again lengthwise if they’re too big.)

3. Toss. Then whisk your oil + 1 tablespoon of lemon juice + a ½ tablespoon of dijon mustard + a ½ tablespoon honey together and pour it over your carrots. Add your garlic, dill, salt and cracked black pepper to taste and toss until the carrots are fully coated.

4. Roast! Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. (Reserve the liquid in your bowl to brush over the carrots later.)

5. Baste. Then place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.

6. Serve. Once done, mix your remaining 1 tablespoon of lemon juice + ½ tablespoon of dijon mustard + ½ tablespoon of honey together and drizzle the sauce over your carrots. Toss the carrots and serve immediately with crumbled feta sprinkled over the top (if desired).

Note: Every oven is different so your cooking time may vary depending. I would suggest checking your carrots around the 15 minute mark to determine how much longer they’ll need.

A large baking sheet filled with lemon dijon roasted carrots topped with fresh dill and crumbled feta cheese

FAQ’s

  • Why do I drain the carrots & brush them with the liquid later? When we mix the carrots with oil, lemon, dijon and honey all that flavorful liquid tends to pool to the bottom of the bowl. I found that when I dumped the carrots with all the liquid into my pan and baked it, the liquid burned very easily and my carrots didn’t crisp up at all. By “draining” the excess liquid, it allows the carrots to crisp up nicely without burning. Then basting the carrots during the last few minutes adds extra flavor AND richness
  • Do I have to peel my carrots? No! As long as they’re washed and scrubbed beforehand, they should be ok to eat.
A large serving bowl filled with lemon dijon roasted carrots surrounded by a small bowl of fresh lemon wedges and a block of feta cheese

Why you’ll love this roasted carrot recipe!

  • Perfect for lemon lovers! These roasted carrots are very lemon forward when it comes to flavor! (Which pairs perfectly with your tangy dijon mustard & salty crumbled feta!)
  • An easy spring side dish! Just cut, toss & roast! These carrots are so simple yet loaded with all your favorite flavors!
  • Great for a hosting! This carrot recipe is so easy to double or triple for a family dinner or party. (Plus they’re so appealing once topped fresh dill and feta cheese! No one can resist them!)

More side dish recipes you might like:

[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]

A large baking sheet filled with lemon dijon roasted carrots topped with fresh dill and crumbled feta cheese
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5 from 1 vote

Lemon Dijon Roasted Carrots

Fresh carrots, garlic & dill are tossed in a tangy lemon dijon sauce then roasted until crispy! These lemon dijon roasted carrots are so simple yet loaded with flavor & make the BEST spring side dish! (Top them with crumbled feta cheese for even more flavor!)
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: carrot recipes, feta cheese, fresh dill, lemon dijon, roasted carrots, side dish recipes
Servings: 4 servings
Author: Caitlin

Ingredients

  • 1 lb. carrots, washed & peeled
  • 1 Tbsp avocado oil
  • 2 Tbsp lemon juice, divided
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • 2 garlic cloves, minced
  • 1 Tbsp fresh dill, chopped (or 1 tsp dried dill)
  • ¼ tsp salt
  • Black pepper, to taste
  • ¼ cup feta cheese, crumbled (optional)

Instructions

  • Preheat your oven. Turn your oven on to 425 degrees and line a baking sheet with parchment paper.
  • Prepare your carrots. Slice both ends off your carrots. Then cut your carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. (You may need to slice the larger pieces in half again lengthwise if they're too big.)
  • Toss the carrots. Whisk your oil + 1 tablespoon of lemon juice + a ½ tablespoon of dijon mustard + a ½ tablespoon honey together and pour it over your carrots. Add your garlic, dill, salt and cracked black pepper to taste and toss until the carrots are fully coated.
  • Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. (Reserve the liquid in your bowl to brush over the carrots later.)
  • Roast. Place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.
  • Make your sauce. Once done, mix your remaining 1 tablespoon of lemon juice + ½ tablespoon of dijon mustard + ½ tablespoon of honey together and drizzle the sauce over your carrots.
  • Serve. Toss the carrots and serve immediately with crumbled feta sprinkled over the top (if desired).

4 Comments

  1. This healthy and tasty side dish will be a loved addition to your dinner table, we love it😛

  2. Can I make this recipe ahead of Thanksgiving (by how many days) and/or freeze them?

    • Hi Loretta! Yes I would suggest making the carrots 1-2 days in advance and not freezing them. (When the carrots thaw they’ll have a different consistency and won’t crisp up in the oven.) To reheat your carrots, warm them in the oven at 350 degrees until they’re warmed to your liking. I hope this helps! Let me know if you have any other questions. 🙂

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