Herb Roasted Carrots (Printable)

Tender carrots enhanced with fresh herbs, oven-roasted for a vibrant and flavorful side.

# What You'll Need:

01 - 1 lb carrots, peeled and cut into sticks or coins

02 - 2 tbsp olive oil

03 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

04 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)

05 - 2 garlic cloves, minced

06 - ½ tsp sea salt

07 - ¼ tsp freshly ground black pepper

08 - 2 tbsp fresh parsley, chopped

09 - 1 tsp lemon zest

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss the carrots with olive oil, thyme, rosemary, garlic, salt, and pepper until evenly coated.

03 - Spread the carrots in a single layer on the prepared baking sheet.

04 - Roast in the oven for 20 to 25 minutes, turning once halfway through, until golden and tender.

05 - Transfer to a serving dish. Sprinkle with fresh parsley and lemon zest if desired. Serve hot.

01 -

This is the kind of recipe I share like a secret because it makes roasting carrots effortlessly flavorful and fun
The fragrant herbs combined with garlic make these carrots a surprising favorite at any meal

02 -

Don't overcrowd the baking sheet or the carrots will steam instead of roast, losing that coveted crisp edge
Using fresh herbs makes a huge difference, but if using dried, add a little less to avoid bitterness

03 -

Roasting at a high temperature locks in sweetness while giving a slight crisp texture on the outside
Turn the carrots halfway to get an even roast and that perfect golden color on all sides