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.
1
Brush the carrot with a little oil. Place it on a baking sheet lined with parchment paper.
- 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.
- Lemon: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: 2 sprigs
3
Bake the carrots in an oven preheated to 200 degrees for 20-25 minutes. Watch to ensure the vegetables do not burn.
- Young carrots: 8 pieces
4
Mix yogurt with turmeric. Season with a pinch of salt and 1 teaspoon of oil.
- Yogurt: 200 g
- Turmeric: pinch
- Salt: to taste
- Olive oil: to taste