When it comes to vegetable side dishes, Carrots with Almonds is a simple recipe that delivers every time. These citrus glazed beauties are earthy and delicious and melt in your mouth..
Here’s another favorite recipe, Modern Carrot Salad. Crunchy, refreshing and easy, too!
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 or Broccoli and Cheddar Twice Baked Potatoes.
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 rainbow 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 and toasted almonds give just the right amount of crunch to the final dish.
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 rimmed baking sheet in a single layer, including any remaining liquid from the bowl.
- Roast and garnish with fresh herbs and sliced almonds, transfer carrots to a platter 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.
- Add a tablespoon of maple syrup before roasting if you like things a little sweeter.
Frequently Asked Questions
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.
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:
Cherry Almond Oatmeal: A tasty riff on a classic bowl of oatmeal.
Sweet and Spicy Almonds: Bet you can’t eat just one!
Best Rotisserie Chicken Salad: This is just delicious. Really.
Veggie Cups with Hummus: Easy and everyone loves these!
Parmesan Roasted Cauliflower with Pesto Yogurt: Easy and so delicious!
Roasted Spring Vegetables with Vinaigrette I can never get enough of these!
Pan Roasted Pear Salad Roasted pears are amazing in this fall salad!
Crunchy Green Bean, Pea and Walnut Salad A favorite, crunchy and fresh!
If you’ve tried Carrots with Almonds, or any recipe on Studio Delicious, please leave a 5 star rating and tell me about it in the comments below, I’d love to hear about it!
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Carrots with Almonds
- 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
- Pre-heat the oven to 375 and line a large baking sheet with parchment paper. Position the oven rack to the lower third.
- Wash, peel, rewash and trim the ends of the carrots. Slice in half and then slice each half in half lengthwise, if large. Toss the carrots with olive oil, salt, pepper and the fresh lemon (or orange) juice. Spread the carrots out on the large baking sheet and pour any remaining liquid from the bowl on top.Place in the oven and roast, turning the carrots with a spatula every 15-20 minutes until fork tender, between 50-60 minutes (the time will vary depending on your oven). Remove from oven and place on a platter Garnish with fresh parsley and sliced almonds.
- Use freshly squeezed orange juice instead of lemon juice for slightly different, but very delicious flavor.
- Use all orange carrots if that’s what you can find. Any variety will work!
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated in April 2021 with new photos and text and links.