Chive & Dijon Roasted Carrots

Roasted Carrots with chive and dijon. Includes measured ingredients and a step-by-step method.

Ingredients

• 600 g carrots, peeled
• 1½ tbsp olive oil
• ¼ tsp salt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp chopped chives

Method

1. Heat the oven to 425°F (220°C). Cut carrots into similar-size batons, about 1 cm thick.
2. Toss carrots with oil and salt. Spread in a single layer on a large baking sheet.
3. Roast for 25–30 minutes, turning halfway, until browned at the edges and tender when pierced.
4. Toss the hot carrots with lemon juice and the chive and dijon ingredients. Serve warm.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.