Roasted Carrots with Meyer Lemon Infused Olive Oil for Casual Fridays

Happy Friday! I hope that you all have some fun plans for the weekend. If you don’t have anything planned, you are more than welcome to come and help me pick up at my house! It’s a total wreck.

If you read Bunkycooks, you might know that last year I started something called Mountain Mondays and had posts with mostly photographs on Mondays. The Wintertime put a bit of a damper on that since there wasn’t too much that looked good enough to photograph in the mountains.

To replace Mountain Mondays, I have been trying to do some photography posts from our On the Road adventures on Mondays since many of you told me you missed those. We will be in the mountains again soon, so hang in there. Mountain Mondays will be back very soon!

I have also been known to write about a cocktail or two on Fridays, especially in the Spring and Summer. They are quick and easy and fun for the weekends. Who doesn’t enjoy a boozy drink every now and then? In fact, how about a Wild Hibiscus Flower Cocktail?  It’s 5 o’clock somewhere!

Since everyone likes to have a good time (I do anyway) and we like to make our lives as simple as possible (say what?!), I have decided to declare Fridays as Casual Fridays! I will be writing about something fun from our On the Road trips or a quick and easy recipe to prepare over the weekend. Who doesn’t like fast or fun? 😉

Today’s Casual Friday is about Roasted Carrots with Meyer Lemon Infused Oil. You might remember the madness that ensued at the Bunkycooks when I received a huge box of Meyer Lemons a few months ago.

Meyer Lemons went into nearly everything that I prepared! One of the things I made was Meyer Lemon Infused Olive Oil. I have found that this is particularly tasty on roasted vegetables and my favorite has to be the carrots.

There is nothing much simpler than roasting veggies. The caramelization brings out the sweetness in the carrots and the subtle hint of Meyer Lemons adds a really delightful flavor. I have made them several times and just had to share this recipe!

Start with fresh, organic carrots (with the tops on), if you can. Mine were medium sized carrots. I removed the tops and just scrubbed the skin with a vegetable brush, mixed them with the infused oil, a little Kosher salt and freshly ground pepper and then roasted them. That’s it!

You could add a pinch of fresh chopped rosemary or a little honey, if you want another layer of flavor. I have tried both and it is quite good, however, I am just happy with them prepared all by themselves.

Have a great weekend!

Roasted Carrots with Meyer Lemon Infused Olive Oil

Yield: 2

Prep Time: 5 minutes

Cook Time: 20 - 25 minutes

Total Time: 25 minutes

Simple to prepare, these roasted carrots have great flavor.


1 bunch fresh, organic carrots (with tops on) (Mine weighed 10 1/2 ounces when trimmed.)
1 tablespoon Meyer Lemon Infused Olive Oil (or a little more if you like)
Couple pinches of Kosher salt
Couple turns of freshly ground black pepper


Preheat the oven to 400 degrees. Trim and scrub the carrots with a vegetable brush. Dry them and them place on a baking sheet.

Drizzle with olive oil. Sprinkle with Kosher salt and black pepper. Toss with your hands to coat the carrots with the oil.

Roast at 400 degrees for 20 to 25 minutes. you will want to check the carrots at 10 minutes and turn them over to ensure that they brown evenly all over. Remove when they are nicely caramelized. Serve immediately.

28 Responses to “Roasted Carrots with Meyer Lemon Infused Olive Oil for Casual Fridays”

  1. 1

    Kath — March 18, 2011 @ 11:21 am

    Start with gorgeous carrots….(I love your first photo!)

    With beautiful produce, the simplest treatment is usually best. Roasted carrots with Meyer lemon infused olive oil sounds like a treat!

    • Gwen replied: — March 28th, 2011 @ 3:23 pm

      Hi Kath,

      That is true. Starting with the best and freshest ingredients is the most important thing to great cooking.


  2. 2

    Cristina, from Buenos Aires to Paris — March 19, 2011 @ 8:46 am

    I quite agree! I’m lazy on day of the week for me..I would appreciate having some Meyer lemons too ;D

    • Gwen replied: — March 28th, 2011 @ 3:24 pm

      I’d send some if I had them! Mine are all gone. :(

  3. 3

    Debby Maugans — March 19, 2011 @ 11:11 am

    I love Meyer Lemons. This recipe sounds fabulous! Here’s a story about them:

    • Gwen replied: — March 28th, 2011 @ 3:26 pm

      Hi Debby,

      Thanks for the link! I will have to try the recipes sometime soon.


  4. 4

    Devaki @ weavethousandflavors — March 19, 2011 @ 1:05 pm

    Your pics are unbelievable Gwen and so is your food. This is gorgeous!

    What fantastic flavors :)

    chow! Devaki @ weavethousandflavors

    • Gwen replied: — March 28th, 2011 @ 3:30 pm

      Thank you Devaki. I appreciate your comment.

  5. 5

    Sanjeeta kk — March 19, 2011 @ 1:21 pm

    My kind of to see my veggies dressed up so sensually :)

    • Gwen replied: — March 28th, 2011 @ 3:33 pm

      Thank you. I agree. Simple can be best, especially with beautiful ingredients.

  6. 6

    Chef Dennis — March 19, 2011 @ 8:56 pm

    Hi Gwen

    those carrots look delicious, and I’m with you, roasting veggies is the best way to prepare them. Your lemon oil, must have really been a nice touch with those carrots, I can only imagine the flavors……sigh

    On another note, I love your new blog design, very impressive!


    • Gwen replied: — March 28th, 2011 @ 3:43 pm

      Thanks Chef. I do love roasting veggies. I think most of them are best prepared that way. Thank you also for the comment about my site. I am very happy with the new look. :)

  7. 7

    Lana — March 19, 2011 @ 11:38 pm

    Love the new digs! And love the recipe. I roast mixed vegetables in the winter, but never just carrots, even though we love them. With Farmers’ Markets offering the first spring vegetables, this would be a great side.
    I can go with Casual Fridays, especially if they are followed by a glass of wine or a cocktail:)

    • Gwen replied: — March 28th, 2011 @ 3:45 pm

      Thanks Lana. I like the news digs, too. I am so excited that the Farmers’ Markets will be opening soon. There will be lots of great veggies to roast then!


  8. 8

    Jamie — March 20, 2011 @ 1:46 pm

    Your carrot photos are beautiful! And I know how well carrots are cooked like this and with the flavor of lemon. Wonderful recipe and one I will try. I wish I could go to the mountains with you and eat your cooking…

    • Gwen replied: — March 28th, 2011 @ 3:46 pm

      Hi Jamie,

      Thank you for your comments. There is always an open invitation to come to the mountains. I do hope we get to meet someday!


  9. 9

    The Mom Chef — March 20, 2011 @ 5:08 pm

    Carrots are one of the few vegetables that I think don’t need to be messed with. They have so much sweetness and flavor on their own. The simple oil, salt and pepper is perfect. I love the fact that they’re whole too. Gorgeous.

    • Gwen replied: — March 28th, 2011 @ 3:54 pm

      Thank you Christiane. :)

  10. 10

    JodieMo — March 20, 2011 @ 7:02 pm

    love love love roasted carrots! I bet the lemon oil is fantastic with them. I wonder where I could pick some of that up?

    • Gwen replied: — March 28th, 2011 @ 4:01 pm

      Hi Jodie,

      you will have to come back to Hotlanta and visit me to pick up some of the infused oil! 😉 You are welcome to do that any time!


  11. 11

    FrenchPressMemos — March 22, 2011 @ 12:46 am

    This looks flawless- so simple and comforting- a great way to enjoy the bounty of spring that will soon be available…even to us here in dry Colorado :)

    • Gwen replied: — March 28th, 2011 @ 6:30 pm

      I hope that we will all soon be seeing some lovely fresh fruit and veggies…no matter where we are!

  12. 12

    My Man's Belly — March 22, 2011 @ 3:59 pm

    Roasted veggies are so simple to prepare and taste like a completely different vegetable when roasted. Love the addition of lemon olive oil.

    • Gwen replied: — March 28th, 2011 @ 6:34 pm

      Hi Pamela,

      I loved the Meyer Lemon flavor in this. It was subtle, but definitely made a difference.


  13. 13

    Christine@Foodista — March 27, 2011 @ 9:43 pm

    Hello Bunkycooks,

    We’ve selected you as our Foodista Food Blog of the Day for this March 29, 2011! Your blog for Roasted Carrots will be featured on the Foodista homepage for 24 hours.

    Since you are now a part of the Foodista Featured Blogger of The Day Community, we’ve created a special badge for you to display proudly on your blog sidebar. I couldn’t find your email on your blog to send you the access code for the special badge, but I want to make sure you get it if you are interested. Please send me an email and I’ll send it right away.
    We are really enjoying your blog and look forward to seeing your recipes, tips and techniques on Foodista! If you would not like to be recognized on Foodista please let me know and I will remove your blog from our queue.


    Christine @ Foodista

    • Gwen replied: — March 28th, 2011 @ 3:21 pm

      Thanks Christine. I appreciate the feature!

  14. 14

    Amelia from Z Tasty Life — March 29, 2011 @ 11:30 am

    oh these sounds delightful…love the caramelization

  15. 15

    marla — April 1, 2012 @ 10:26 pm

    Love the idea of the meyer lemon infused olive oil Gwen. Linking back to this carrot recipe in my next post :)

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