Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce

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.

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 and Meyer lemons.

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

I don’t think I’ve enjoyed a vegetable as much as I did these carrot strings in a verrrrry long time.

If zucchini noodles didn’t convince you to buy a julienne peeler, then I hope these roasted carrot strings do.

Five minutes spent spiralizing some carrots with the julienne peeler and they turn into an almost shoe-string fry-like texture after roasting.

If you use a real spiralizer, you’ll get thicker strands like in this Mediterranean carrot salad. They’ll still work!

The best part though is the Meyer lemon basil dressing the roasted carrot strings are 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!

If you love this recipe, try my air fryer carrot recipe too. They’re perfectly tender with crispy golden brown edges and ready in just 20 minutes!