Lemon Dijon Roasted Carrots - Talley Farms Box

Ingredients

• Sides
• 1 bunch 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)
• Turn your oven on to 425 degrees and line a baking sheet with parchment paper.
• 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.
• 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.)
• 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.
• Carrots , Lemons
• Crispy Sheet Pan Salmon with Lemony Asparagus and Carrots
• Cowboy Potatoes
• Strawberry Poppyseed Salad