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a finished tray of carrots with almonds on a platter and blue table.
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Carrots with Almonds

Carrots with Almonds are meltingly delicious - roasted in olive oil and sliced almonds. A great side dish year-round.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Vegetable Side Dish
Cuisine: American
Servings: 6
Calories: 170kcal
Author: Paige


  • 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!


Calories: 170kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 519mg | Potassium: 628mg | Fiber: 6g | Sugar: 10g | Vitamin A: 31641IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 1mg