Roasted Baby Carrots with Leeks, Lemon Zest and Parsley

Looking for an easy veggie side dish? Well, look no further than this recipe for vegan roasted baby carrots with leeks, lemon zest and parsley. It proves once again that simple can be very tasty!

This recipe makes ~4-6 servings.

A few things…

• ・You can adjust the amount of dijon mustard. If you want a hint, go with ½ tsp. If you like it a bit more present, go with 1 tsp.

• ・Want to cook the roasted baby carrots in the air fryer? Line the basket with parchment. Spread the baby carrots in an even layer across the bottom. Depending on the size of your basket, you may need to do them in batches. Heat the air fryer to 375º F. When hot enough, add the carrots and cook for ~12-15 minutes (shaking at the ½ way point).

• ・Fresh lemon zest is worth the effort, because it really brings the flavors together. Never zested citrus before? Check this out.

These roasted baby carrots are great for Easter or spring holiday spreads or just as a quick side dish for dinner. Please enjoy!

And discover more UVK recipes, like Lemon Mint Potato Salad, Fennel Risotto with Orange Zest, Vegan Cauliflower Leek Soup, Roasted Fennel and Beets, Artichoke Potato Salad or Vegan Panzanella Primavera.

Roasted Baby Carrots with Leeks, Lemon Zest and Parsley

1 pound baby carrots

1 leek (white part only), finely chopped (OR ~⅓ cup finely chopped leeks)

3 garlic cloves, finely chopped

2 Tbsp olive oil

1 Tbsp lemon juice

½ – 1 tsp dijon mustard (see notes above)

¼ tsp salt

Black pepper, to taste

Finely chopped parsley, to top

Fresh lemon zest, to top

1. Preheat the oven to 425º F. Line a sheet pan with parchment paper. Set aside.

2. In a mixing bowl, add the baby carrots, leeks, garlic, olive oil, lemon juice, dijon mustard, salt and black pepper (to taste). Stir until well coated.

3. Spread the baby carrots in an even layer across the parchment-lined sheet pan. Place the sheet pan on the middle oven rack, and bake at 425º F for 20-25 minutes (flipping the roasted baby carrots at the ½ way point).

4. Remove from the oven. Transfer to a serving bowl. Sprinkle the roasted baby carrots with finely chopped fresh parsley, lemon zest, and additional salt to taste. Serve.