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Oven roasted cilantro carrots with lime are here to prove that baked carrots don’t have to be boring. These tender, golden beauties are tossed in olive oil, kissed with sea salt flakes, and finished with a burst of zesty lime and fresh cilantro. It’s a side dish so good, it might just steal the spotlight from the main course.
Here is Why This Recipe Works
No peeling, no problem: You can skip the peeling if you don’t mind a rustic vibe. Just scrub those carrots clean, and you’re good to go.
Cilantro + lime = flavor explosion: The zesty lime and fresh cilantro combo takes these carrots from “meh” to mouthwatering in seconds.
Quick, easy, and oven-friendly: Toss, roast, garnish, done. Minimal effort, maximum payoff. This is weeknight cooking at its best.
It’s a side dish that shows off: These roasted carrots are fancy enough for guests but simple enough to make on a Tuesday. (We love a multitasker!)
The Ingredients
Produce: Carrots, cilantro, lime
Pantry: Olive oil
Pantry seasonings: Sea salt flakes
Variations
Spiced Honey Glazed Carrots: Toss the carrots with a mixture of olive oil, honey, cinnamon, and a pinch of cayenne before roasting.
Garlic Parmesan Roasted Carrots: Add minced garlic and grated Parmesan to the carrots before roasting.
Brown Butter and Sage Roasted Carrots: Use melted browned butter instead of olive oil, and toss the carrots with crispy sage leaves.
Tips for Success
- Cut the carrots evenly to ensure everything cooks evenly.
- Don’t overcrowd the pan. Give the carrots space to roast instead of steam… this is where the magic happens!
- Turning the carrots midway helps them brown evenly on all sides.
- Tossing the carrots with cilantro and lime after roasting keeps the flavors fresh and vibrant.
- Roast until tender but still a little firm if you prefer some bite, or let them soften completely for a melt-in-your-mouth texture.
Storage
Refrigerator: Store any leftovers in an airtight container and place them in the fridge. They’ll stay fresh for up to 3 days.
Freezer: If you want to freeze the roasted carrots, let them cool completely before transferring them to a freezer-safe bag or container. Freeze for up to 3 months.
Reheating: Reheat in the oven at 375°F until warmed through, (about 10-15 minutes). If you’re in a hurry, a quick zap in the microwave works too.
Cilantro and Lime Carrots
Roasted lime and cilantro carrots are proof that simple ingredients can create big, bold flavors.
With their caramelized edges, bright zesty kick, and hint of fresh herbs, these carrots will quickly become your go-to side dish for any occasion….weeknight dinners, holiday feasts, or even a random Tuesday when you just need something delicious.
More Recipes to Try
This recipe has been adapted from my Cooking Light, The New Way to Cook cookbook.
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Roasted Cilantro-Lime Carrots
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Ingredients
- 3 pounds carrots, peeled
- 3 tablespoons olive oil
- ½ teaspoon sea salt flakes
- 4 to 5 tablespoons chopped cilantro leaves
- ½ fresh lime
Instructions
- Preheat the oven to 425°F with a rack placed in the middle position of the oven. Line a baking sheet with parchment paper.
- Cut the peeled carrots diagonally into 1-½ to 2-inch chunks, toss with the oil and place on the baking sheet with the thicker chunks to the pan edges. Sprinkle with the salt fakes and transfer to the oven.
- Roast for 18-20 minutes, checking after 12 minutes and turning as they brown. Continue roasting until tender but still a little firm, or to your desired doneness.
- Remove the pan from the oven, push the carrots together with a spatula and toss with the chopped cilantro.Transfer the carrots to a serving dish and squeeze the lime over the top. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This looks like a great side dish for Thanksgiving! Thanks! If I’m serving 14 and have lots of other food, would a double recipe be enough do you think?
Hi, Laura! Yes, double it up and that should do it with all the yummies you will be preparing. Happy Thanksgiving to you!
Yum, sounds good! And love the photo where you’re squeezing the lime 🙂
Thanks, Sabrina 🙂