Name: Carrots with Almonds
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 1/2 pounds Carrots, multi-colored, organic if possible; 1/4 cup Olive oil; 1 teaspoon Lemon pepper; 1 teaspoon Salt; 2 tablespoons Lemon Juice, freshly squeezed (See tips ); 1 tablespoon Italian Parsley, chopped finely; 1 tablespoon Almonds, sliced

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When you’re looking for a simple and delicious side dish to round your menu, Carrots with Almonds is absolutely perfect any time of year. Tossed with olive oil, fresh citrus and then roasted, these carrots are satisfying, earthy and melt in your mouth.

Why You’ll Love this Recipe

Carrots with Almonds are a favorite side dish, and so simple to make! This recipe definitely plays a supporting role to other delicious things you may be serving such as ham, fish or roasted chicken, and it goes well with my Favorite Cranberry Sauce or with other veg-heavy sides like Parmesan Potatoes with Roasted Broccolini or Roasted Spring Vegetables with Vinaigrette.

Here’s why it’s good:

Easy! Not a lot of prep here, just wash, peel, rewash of the carrots, toss with some seasonings and roast!
Citrus! A burst of fresh citrus lifts the deep, earthy flavors and makes them sing.
Fast! Hands on time here is minimal, and with less than an hour in the oven, all that’s left is finding the right serving platter 🙂

Ingredients You’ll Need

For a full list of ingredients and recipe instructions, scroll to the recipe card below.

Carrots: I always buy organic if possible, and the multi-colored variety looks really nice on the plate.
Citrus: Use freshly squeezed lemon or orange juice here.
Seasonings: Simple stuff like lemon pepper and kosher salt.
Fresh Herbs: Italian Parsley is my favorite, and fresh dill would be nice too.
Almonds: Sliced give just the right amount of crunch to the final dish.

Step-By-Step Instructions

For the full list of instructions and ingredients, please scroll to the recipe card below.

Prepping and roasting this recipe is easy with a few key steps:

Preheat the oven and prep a baking sheet with parchment paper for easy clean up.
Prep the carrots by washing/scrubbing, peeling off the exterior layer, trimming the ends, then rewashing and patting dry with a clean kitchen towel.
Slice in half or quarters lengthwise, if they’re large.
Toss with the seasonings and olive oil in a large bowl.
Spread on a the baking sheet, including any remaining liquid from the bowl.
Roast and garnish with fresh herbs and sliced almonds and serve 🙂

Expert Tips and Variations

This is an easy recipe to double or triple, and it won’t break the bank either. It’s simple, and everyone loves them!
Use fresh dill instead of OR in addition to the fresh Italian Parsley.
Oven time (and carrot sizes) are different for everyone, but the basic idea is to check the carrots every 15-20 minutes, gently turning them so they roast evenly. The whole process should take about 50 minutes for fork-tender carrots.

Frequently Asked Questions

Can this recipe be made in advance?

Yes! I’d recommend that you prep all the ingredients in advance and then toss together for the oven when you’re ready. You can roast the carrots in advance and reheat in a moderate oven (350) for 10-15 minutes before serving. Add the fresh parsley and almonds for right before serving.

How long can leftovers be stored?

Leftovers are good for a day or two, but the almonds may be a little softer textured with storage. (But the flavor will be great) 🙂

More Recipes to Try:

Parmesan Roasted Cauliflower with Pesto Yogurt: Easy and so delicious!

Roasted Spring Vegetables with Vinaigrette I can never get enough of these!

Modern Carrot Salad So simple, and great with roasted meats and fish

Pan Roasted Pear Salad Roasted pears are amazing in this fall salad!

Crunchy Green Bean, Pea and Walnut Salad A favorite, crunchy and fresh!