Roasted Carrots with Lime are the easiest toaster oven side dish. Smoky sweet roasted carrots with garlic, ginger and a pop of bright lime flavor.
I don’t know about you, but my love for roasted vegetables doesn’t end when the weather heats up. Who says it has to be cold outside to enjoy a batch of Maple Roasted Brussels Sprouts with Sriracha?
The first summer after we started cooking in our toaster oven I discovered that you could enjoy the awesomeness of roasted vegetables all year long.
That’s because your little oven will preheat faster and give off considerably less heat than your standard oven. Which is also a real lifesaver when you find yourself craving a creamy batch of Southwestern Twice Baked Potatoes in the middle of August.
But did you know that you can cook ANY vegetable in your toaster oven?
From start to finish, whipping up a tasty pan will take you less than 30 minutes. The secret to this ultra-easy recipe is using a 16-ounce bag of baby cut carrots. I bet you've got one sitting in your fridge right now!
A Few Tips for Roasting Your Carrots:
- Drain and dry the carrots well. Baby cut carrots are packed with water to keep them moist. Once, without thinking I accidentally dumped the whole bag (water and all) into a baking dish. It was soggy carrot city.
- Use a roasting pan. The high sides of a baking dish make it hard for the dry heated air in your little toaster oven to circulate. To achieve a nice crisp-tender veggie use a dark roasting pan and if your toaster oven has a convection setting make sure to use it! (See recipe for cook time and temperature adjustments)
- Savory olive oil tastes fantastic but in the summer give melted coconut oil a try. It’s lighter with a hint of sweet coconut flavor. If your carrots are fresh from the fridge the coconut oil will harden once it hits the cold veggies. Don’t panic, it’ll melt again quickly once you pop the pan in your toaster oven.
- Get creative with the seasonings. Dig around in your pantry and see what sounds good. Plain salt and pepper are pretty tasty, cumin is another winner but garlic and fresh ginger is the BEST combo.
Whatever you do, don’t skip the lime! When roasted, the natural sugars in carrots are intensified. A little acid like balsamic vinegar or (my favorite) tangy lime juice helps to balance out all that sweetness.
These roasted carrots with lime make a perfect summer snack or side dish. You can even throw them into a crisp salad. Ours rarely make it to the table though...we just eat them straight off the pan!
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