Lemon-Basil Olive Oil Roasted Carrots with Clover Honey Drizzle

A bright, fresh, and simple dish that brings springtime flavors to your table — using ingredients from Foodie Tasting Room!

Groceries |

• 1½ pounds baby carrots (or rainbow carrots, tops trimmed)

• 2 tablespoons Foodie Tasting Room Meyer Lemon Extra Virgin Olive Oil

• 1 tablespoon Foodie Tasting Room Basil Extra Virgin Olive Oil 

• 2 tablespoons Foodie Tasting Room Clover Honey

• 1 teaspoon sea salt

• ½ teaspoon cracked black pepper

• Fresh basil leaves, torn, for garnish 

• Zest of 1 lemon 

The steps to follow |

1. Preheat your oven to 400°F.

2. Line a baking sheet with parchment paper.

3. In a large bowl, toss the carrots with the Lemon Olive Oil, Basil Olive Oil, sea salt, and black pepper until well coated.

4. Spread the carrots out in a single layer on the prepared baking sheet.

5. Roast for 20–25 minutes, shaking the pan halfway through, until the carrots are tender and slightly caramelized at the edges.

6. Remove from the oven and immediately drizzle the warm carrots with local honey.

7. Toss gently to coat, then transfer to a serving platter.

8. Garnish with torn fresh basil leaves and a sprinkle of lemon zest, if desired.

9. Serve warm and enjoy the perfect balance of sweet, citrusy, and herbaceous flavors.

Serving Tip |

This dish pairs beautifully with grilled chicken, fish, or a simple spring risotto — and it looks gorgeous on an Easter or Spring Garden Tour table!