Roasted baby carrots with fruity lemon oil recipe


  • Yield: 4 Servings
  • Total Time: 1 Hour 10 Minutes


  • 600 g baby carrots
  • 3 tbsp coconut oil
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1½ tsp baharat spice mixture
  • 8 tbsp chopped parsley
How to Make It
  1. Blanch the carrots for 5 minutes, then drain and refresh under cold running water.
  2. Melt the coconut oil and mix with the lemon zest, lemon juice, salt and spices. Add the carrots and marinate for 1 hour in the refrigerator.
  3. Cook the carrots over direct heat for 2 minutes each side. Then put them over indirect heat, close the lid and finish cooking for 4 minutes.

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