Herb Roasted Carrots (Printable)
Tender carrots enhanced with fresh thyme and rosemary, roasted for vibrant flavor and perfect tenderness.
# Ingredient List:
→ Vegetables
01 - 1 pound carrots, peeled and cut into sticks or left whole if thin
→ Herbs and Seasonings
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
04 - 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
07 - 2 tablespoons chopped fresh parsley
08 - 1 teaspoon lemon zest
# Steps:
01 - Set the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine carrots with olive oil, thyme, rosemary, salt, and black pepper. Toss until evenly coated.
03 - Spread the coated carrots in a single layer on the prepared baking sheet.
04 - Place the baking sheet in the oven and roast for 20 to 25 minutes, turning once halfway through, until carrots are tender and caramelized at the edges.
05 - Transfer roasted carrots to a serving platter. Garnish with chopped parsley and lemon zest if desired. Serve warm.
# Expert Advice:
01 -
- This recipe feels like a secret handshake between friends, transforming humble carrots into a vibrant, flavorful side everyone will ask about
- The blend of fresh herbs turned a basic vegetable into a favorite that I reach for again and again
02 -
- Don’t skip turning the carrots halfway; it ensures even caramelization that makes this dish sing
- Using fresh herbs doubled the aroma and flavor compared to dried herbs, which was a game changer
03 -
- Using parchment paper not only prevents sticking but also helps with an easy cleanup
- Roasting at a high temperature gives the perfect caramelized edges without drying out the carrots