2 Tbsp. lemon juice

1/4 cup olive oil

1 Tbsp. parsley, dried

4 lb. carrots, baby-cut, fresh

Pan-release spray


  1. Preheat the oven to 375°F. Spray a full-sized sheet pan with pan release.
  2. Combine the lemon juice, olive oil and parsley in a large bowl and whisk until combined.
  3. Add the carrots to the bowl and toss to coat.
  4. Spread the carrots in a single layer on the prepared sheet pan. Bake at 375°F for 25 to 35 minutes or until the carrots are tender and brown on the edges. CCP: Heat to 135°F or higher.
  5. Transfer the carrots to a 2-in. full-sized steamtable pan and hold, uncovered, in a hot cabinet until service. CCP: Hold at 135°F or higher.
  6. Serve a 1/2 cup of carrots using a #8 disher or 4-oz. spoodle.



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