Carrots are economical and healthy. This recipe can be changed with simply changing the spices: indian curry powders , cumin, chili powder, mustard, or even a bit of brown sugar will reinvigorate this simple dish.
You will need:
1 lemon rind and juice
15 mini carrots peeled
oil of choice
salt & pepper
After peeling the carrots I tossed them in oil. I laid them in a single layer in a roasting dish ( enameled cast iron). Then I evenly distributed the lemon rind, lemon juice, salt, and pepper over all the carrots. Roast the carrots at 425 degrees until golden. Should be fairly quick, 10-12 minutes. I like my carrots with a bit of a bite. You can roast on a lower temperature for a longer period of time if you prefer a softer and sweeter carrot.
The roasting dish looks ruined but using a enameled cast iron dish works very well. I soaked it in warm water with dish soap and everything easy came off with sponge.