Meyer lemon roasted carrot strings with lemon garlic sauce

These roasted carrot strings are bright, fresh and lemony with a little bit of crunch; a really fun way to eat your carrots!

Saturday I made 59 pizzelle with my mom. The {family} recipe called for 2 sticks of margarine. Yep, margarine (and for the record, I begged her to use butter instead). Do people even still eat that stuff? Let me just say this after that experience, if you ever need something to jolt you out of a week of non-stop sweets, soften 2 sticks of margarine in the microwave and take one glance at the result. If the neon yellow blob staring back at you doesn’t kick your sweet tooth to the curb, there’s no hope.

Meyer Lemon Roasted Carrot Strings |

So instead of making the apricot brandy cake I’m supposed to bring to Christmas eve dinner like I should’ve yesterday, I played with carrots.

Meyer Lemon Roasted Carrot Strings |

Beautiful red, orange, yellow organic carrots and sweet meyer lemons, just about as far from the chemical shit storm called margarine I could get.

Meyer Lemon Roasted Carrot Strings |

I don’t think I’ve enjoyed a vegetable as much as I did these in a verrrrry long time. If zucchini noodles didn’t convince you to buy a julienne peeler, then I hope these do. 5 minutes spent spiralizing some carrots and they turn into an almost shoe-string fry-like texture after roasting. The best part though is the meyer lemon basil dressing they’re tossed in first making each bite bright and refreshing. Oh, and the little crunchy pieces scattered throughout, I dare you to not pick them out one by one straight out of the oven…so good!

Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce

Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These roasted carrot strings are bright, fresh and lemony with a little bit of crunch; a really fun way to eat your carrots!


  • 1.5 pound organic carrots, peeled with a julienne peeler (or cut into very thin strips)
  • 3 tablespoons extra virgin olive oil
  • juice of 1 meyer lemon
  • salt & pepper to taste
  • 1/4 cup packed fresh basil leaves, chiffonade

For the Lemon Garlic Yogurt Sauce

  • 1/4 cup plain Greek yogurt
  • 1 small clove garlic, minced
  • juice of 1/2 a meyer lemon
  • salt & pepper to taste


  1. Preheat the oven to 400 degrees and lightly grease a baking sheet with cooking spray.
  2. Whisk together the olive oil, lemon juice and salt & pepper in a small bowl.
  3. Toss the carrot strings with the dressing in a large bowl.
  4. Add the basil and toss to combine.
  5. Spread the carrots evenly onto the baking sheet.
  6. Roast for 20 minutes, tossing often to help them crisp up.
  7. Meanwhile, mix together the ingredients for the yogurt sauce in a small bowl.
  8. Remove the carrots from the oven, plate and serve with the yogurt sauce and extra basil as a garnish.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen



  1. Taylor @ FoodFaithFitness

    I have never eaten, or even heard of, a carrot string! However, peeling the carrot into strings makes it look so fancy and much prettier than your boring old carrot stick. Love the addition of the lemon and Greek yogurt. I’m all over extra punches of protein. Pinned!

  2. Rebecca

    It looks amazing, just what I want to eat right now… after all these Christmas cookies and cakes I really starve for some healthy and fresh food! :)
    Holiday Greetings, rebecca :D

  3. Kim

    These carrots look delicious! I’m not always a fan of cooked carrots but when you mentioned that they still had a bit of crunch I was in!!

  4. Lizzie

    Got a spiral doodad last summer (GEFU brand, kinda pricey but substantial + two different width choices), and we had such fun with zucchini “noodles.”

    Can’t WAIT to get to the store to round up some carrots and make this immediately. Yum. Merry/Happy!

  5. Elle

    At what point do you add the basil? I don’t see it in the instructions. This looks delicious. Hoping to go get the ingredients this afternoon!

    1. Running to the Kitchen Post author

      Sorry! Just edited the recipe. You’d add it right after the dressing, tossing it together before spreading onto the baking sheet. Then garnish with extra basil before serving. Hope you enjoy it!

  6. Pingback: Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce Recipe -

  7. Pingback: Link Love #19 | Barr & Table

  8. Pingback: Five Blogger Recipes That Are On My To-Make List - Savvy Eats

  9. kendall

    These are wickedly addictive :)
    I might recommend letting people know that they don’t get totally crisp in the oven (at least mine didn’t), but if you take them out when they seem “almost” dried out, they will crisp up as they cool out of the oven (oh, that reminds me of cookies….lol). I tried to let mine get crisp in the oven, and just a minute takes a beautiful carrot string from almost ready to, um, a bit overdone (although I scarfed them up even though they were slightly too toasty).
    Thanks for a great recipe.

  10. Pingback: Roasted Carrot Strings with Meyer Lemon Cream & Basil | Gastography

  11. Pingback: 10 Pantry Staples for Healthy Meals | The Body Department

  12. Pingback: Healthy Romantic Date Night In Recipes (Low Calorie, Low Fat) | Food Done Light

    1. Running to the Kitchen Post author

      I don’t think these will retain their crispiness if made ahead. Carrots tend to get soggy if they sit.

  13. Pingback: 24 of the Best Paleo Roasted Carrot Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *