Carrots Baked in Lemon Juice
Appetizers • European
Description
Carrots baked in lemon juice
Ingredients
- Young Carrots 8 pieces
- Lemon 2 pieces
- Rosemary 2 sprigs
- Olive Oil to taste
- Yogurt 5 oz
- Turmeric a pinch
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Coat the carrots with a small amount of oil. Place them on a baking sheet lined with parchment paper.
Step 2
Carefully zest one lemon, avoiding the white part. Squeeze the juice from all the lemons, pour it over the carrots, and sprinkle with zest, salt, pepper, and coarsely chopped rosemary.
Step 3
Bake the carrots in an oven preheated to 390°F for 20–25 minutes. Watch to ensure the vegetables do not burn.
Step 4
For the sauce, mix the yogurt with turmeric. Season with a pinch of salt and 1 teaspoon of oil.
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