Lemon Parmesan Carrots

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This quick-and-easy side dish showcases the sweetness and color of farm-grown carrots. It can be served any time of year, but the bright color and flavor are especially welcome in the winter months.

  • 4Servings


  • 8 carrots, peeled
  • 1 tsp. plus 1/4 cup olive oil, divided
  • 1/2 cup grated Parmesan cheese
  • 2 Tbs. agave nectar
  • 2 Tbs. lemon juice
  • 1 clove garlic, minced (1 tsp.)


1  Preheat oven to 425°F.
2 Rub whole carrots with 1 tsp. oil, and spread in single layer on baking sheet. Roast 20 minutes, turning once or twice to brown evenly.
3 Meanwhile, toss together remaining ¼ cup oil, Parmesan, agave nectar, lemon juice, and garlic in large bowl.
4 Cool carrots 10 minutes, or until cool enough to handle. Slice carrots on diagonal, add to dressing in bowl, and toss to coat. Serve at room temperature or chilled.

Nutrition Information

  • Calories: 254
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 9 mg
  • Fat Content: 18 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 265 mg
  • Sugar Content: 14 g