Save These herb roasted carrots combine sweet, tender carrots with fragrant thyme, rosemary, and garlic. Coated in olive oil and seasoned with sea salt and pepper, they roast to a golden finish. Garnished with fresh parsley and lemon zest, this simple side dish brings vibrant color and robust flavors to your table. Easily adjustable with alternate herbs or a touch of honey for extra sweetness, it pairs wonderfully with a variety of main dishes.
Discovering how simple carrots could transform into a tender, sweet side with just a sprinkle of fresh herbs always felt like a small kitchen miracle to me.
I still remember the time unexpected guests arrived and I threw these roasted carrots together in minutes. They disappeared faster than I could plate them!
Ingredients
- Carrots: I always reach for fresh, firm carrots and peel them for tenderness, cutting into sticks or coins depending on how quick I want them cooked
- Olive oil: A good quality extra virgin oil adds both flavor and helps the herbs stick
- Fresh thyme and rosemary: I prefer fresh because their aromas pop roasting, but dried works well when fresh isn't around
- Garlic cloves: Minced finely so they mingle in without overpowering
- Sea salt and black pepper: Just enough to brighten the natural sweetness of the carrots
- Fresh parsley and lemon zest: For a fresh finishing touch that lifts the whole dish
Instructions
- Get Everything Ready:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper so nothing sticks and clean up is a breeze.
- Mix the Magic:
- Toss peeled and cut carrots with olive oil, thyme, rosemary, garlic, salt, and pepper in a large bowl until they are evenly coated and smelling amazing.
- Spread and Roast:
- Arrange the carrots in a single layer on your baking sheet so they roast evenly and get that perfect golden edge.
- The Smell You Love:
- Roast for 20 to 25 minutes, turning once halfway through. You'll start to smell herbs and garlic mingle as the carrots soften and caramelize.
- Finish with Glow:
- Transfer the carrots to a serving dish and sprinkle with fresh parsley and lemon zest for brightness. Serve warm and enjoy!
Save This dish quickly became more than just a side in my home—it's the warm, bright comfort that reminds me of cozy dinners shared with family and friends.
Keeping It Fresh
If you're prepping ahead, roast the carrots and add the fresh parsley and lemon zest just before serving to keep those bright flavors alive and fresh.
When You're Missing Something
Don't have rosemary? Try oregano or tarragon for a delicious twist—herb swaps are easy and keep this recipe feeling new every time.
Serving Ideas That Clicked
This side shines alongside roasted chicken, lamb, or as a colorful addition to vegetarian mains. Right before you leave my kitchen:
- Try drizzling a teaspoon of honey for a subtle sweet contrast
- Use a sharp knife to ensure carrots are evenly cut for consistent roasting time
- Don't forget to preheat your oven for the best caramelization
Save Thanks for spending time in the kitchen with me—here's to many cozy meals and new favorites ahead!
Recipe FAQ
- → What herbs work best for roasting carrots?
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Fresh thyme and rosemary are ideal for roasting carrots, providing aromatic, earthy flavors that complement the natural sweetness.
- → How do I ensure carrots are tender but not mushy?
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Roast at 425°F (220°C) for 20-25 minutes, turning once halfway through, to achieve a tender yet firm texture.
- → Can I add sweetness to roasted carrots?
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Yes, drizzling a teaspoon of honey before roasting enhances their natural sweetness without overpowering the herbs.
- → What are suitable garnishes for roasted carrots?
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Chopped fresh parsley and lemon zest add freshness and brightness as garnishes after roasting.
- → Are dried herbs a good substitute in this preparation?
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Dried thyme and rosemary can be used if fresh herbs aren't available, though fresh herbs offer more vibrant aroma and flavor.
