Whether it’s Easter, Thanksgiving, or Christmas my family always serves carrots but you don’t have to wait for a holiday to make these ridiculously easy, crisp-tender carrots that are lightly caramelized and flavored with rosemary, thyme, and parsley. They’re a great weeknight side dish. Since carrots have plenty of natural sugar, when you roast them at high heat they caramelize beautifully around the edges. I used tri-colored carrots but you can use traditional orange.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 4

white meat free gluten free red meat free dairy free vegan vegetarian pescatarian

2 tablespoons olive oil
1 teaspoon salt or to taste
1 teaspoon fresh thyme
1 teaspoon pepper or to taste
2 pieces (i used tri-colored carrots but you can use all o
2 teaspoons fresh rosemary finelyâ chopped
2 teaspoons fresh italian flat-leaf parsley, finelyâ chopped
2 teaspoons lemon juice optional

Carbohydrate 0.367157515994388 g
Cholesterol 0 mg
Fat 1.71455503274127 g
Fiber 0.130337020310362 g
Protein 0.0492307211386823 g
Saturated Fat 0.244154891109251 g
Serving Size 1 1 Serving (4g)
Sodium 0.247516025516208 mg
Sugar 0.236820495684026 g
Trans Fat 0.049397032065355 g
Calories 16 calories

side dish

Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat. Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness. Stir and flip halfway through baking to ensure all sides cook evenly.Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brights up the dish), and serve immediately. Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days.

Herb-Roasted Tri-Colored Carrots

Ingredients

Nutrition facts