Roasted Carrots with Lemon Dill Sauce
Prep Time
15mins
Time to Table
45mins
Servings
4
Ingredients
- 12 carrots, cleaned
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon cracked black pepper
- 1 cup Daisy Light Sour Cream
- 1/2 cup milk
- 2 teaspoons chopped fresh dill
- 1 teaspoon fresh grated lemon zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 garlic clove, minced
Ingredients
- 12 carrots, cleaned
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon cracked black pepper
- 1 cup Daisy Light Sour Cream
- 1/2 cup milk
- 2 teaspoons chopped fresh dill
- 1 teaspoon fresh grated lemon zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 garlic clove, minced
Directions
- Preheat the oven to 425 degrees.
- Toss the carrots with olive oil, salt, and pepper. Transfer to a sheet pan and roast for 25-30 minutes or until tender.
- Meanwhile combine the sour cream, milk, dill, lemon zest, honey, mustard, lemon juice and garlic in a small bowl.
- Serve the roasted carrots topped with the lemon dill sauce.
- Calories:208
- Cholesterol:22
- Dietary Fiber:5
- Protein:7
- Sodium:515
- Total Carbohydrate:25
- Total Fat:9
