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Carrots baked in lemon juice

4 servings

35 minutes

Carrots baked in lemon juice is a dish inspired by European culinary traditions, where simple ingredients combine into an exquisite flavor. Tender young carrots caramelizing in the oven take on a rich citrus hue thanks to fresh lemon juice and aromatic zest. Rosemary adds a refined spice to the dish, while a light yogurt sauce with turmeric provides a delicate creamy texture with a hint of spice. The dish works well as a side for meat or fish but can also stand alone as a vegetarian treat. It fits perfectly into a healthy diet by combining the freshness of vegetables with the zest of spices and citrus tang. Easy to prepare, it is ideal for both everyday menus and festive tables.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
113.1
kcal
5.4g
grams
2.1g
grams
19.1g
grams
Ingredients
4servings
Young carrots
8 
pc
Lemon
2 
pc
Rosemary
2 
sprig
Olive oil
 
to taste
Yogurt
200 
g
Turmeric
 
pinch
Ground black pepper
 
to taste
Salt
 
to taste
Cooking steps
  • 1

    Brush the carrot with a little oil. Place it on a baking sheet lined with parchment paper.

    Required ingredients:
    1. Olive oil to taste
  • 2

    Carefully remove the zest from one lemon without touching the white part. Squeeze juice from all lemons, drizzle it over the carrots, and sprinkle with zest, salt, pepper, and coarsely chopped rosemary.

    Required ingredients:
    1. Lemon2 pieces
    2. Salt to taste
    3. Ground black pepper to taste
    4. Rosemary2 sprigs
  • 3

    Bake the carrots in an oven preheated to 200 degrees for 20-25 minutes. Watch to ensure the vegetables do not burn.

    Required ingredients:
    1. Young carrots8 pieces
  • 4

    Mix yogurt with turmeric. Season with a pinch of salt and 1 teaspoon of oil.

    Required ingredients:
    1. Yogurt200 g
    2. Turmeric pinch
    3. Salt to taste
    4. Olive oil to taste

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