1-1/2 qt. Thin carrot bunches with green tops, peeled
1/4 cups Fresh parsley, finely chopped
2 cups Fresh dill, finely chopped
1/2 cups Garlic, minced
Vegetable peeler to remove strips of peel from lemons; finely chop peel and reserve 3/4 cup (175 mL) (or 2 Tbsp. [30 mL] for trial recipe). Juice lemons.
6 Tbsp. (90 mL) lemon juice (or 1 Tbsp. [15 mL] for trial recipe) with half the dressing.
Carrots, leaving short length of green stem on each; cut lengthwise in half. Toss carrots with dressing mixture in large bowl. Spread in single layer on baking sheets.
In 425ºF (220ºC) standard oven 25 min. or until carrots are crisp-tender and starting to caramelize, tossing after 15 min. Combine lemon peel, parsley, dill, garlic and remaining dressing. Add mixture to carrots immediately after removing from oven; toss and serve.