Roasted Carrots with Herbs
Recipe from Fine Cooking Magazine

Carrots are also wonderful roasted with their cousin the parsnip, cut into pieces the same size as the carrot.


Roasted Carrots with Herbs

by 1  person

read comments

add your rating
add a comment
Servings: Serves four
Related Categories: Carrots, Seasonal, Vegetables, Winter
 
savings in
change zip
 
Ingredients
  • 2  pounds
    carrots, peeled and left whole if small or cut into 1-inch lengths
    see savings
    On Sale
  • 2  tablespoons
    extra-virgin olive oil
    see savings
    On Sale
  • 1  teaspoon
    coarse salt
    see savings
    On Sale
  • 1  tablespoon
    chopped fresh herbs, such as chives, flat-leaf parsley, thyme, or a mix
    see savings
    On Sale
add ingredients to list

Directions
1.
Heat the oven to 450 degrees F. In a large bowl, toss the carrots with the oil, salt, and herbs. Spread the carrots in a baking pan just large enough to hold them in one layer. Roast, shaking the pan once or twice, until the carrots are fork-tender, about half an hour.

Add Your Review
Related Recipe
Basic Roasted Carrots
Basic Roasted Carrots

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the carrots with olive oil and salt and pepper before roasting. Or toss the carrots with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

 Articles
Carrots: Leftover Logic
... carrots a minute before you drain and mash the spuds. Dill gives the dish a dash of herb flavor. You can...So you and your kids aren't making like Bugs Bunny and you have lots of leftover cooked carrots... to deal with? Well, we wouldn't exactly say "recycle" your carrots, but definitely put them to use a... read more...
Sweet & Healthy Carrot Cake
...Carrots with cream cheese sounds unappetizing at first. Carrot cake with cream cheese frosting... with the right amounts of sugar and flour, morph into one of our favorite dessert recipes. Carrots were first... texture and flavor. Nowadays, we still love carrot cake for the sweetness, and we can also appreciate... read more...
3 Things to Make With...Baby Carrots
...: We'll admit it--we often passed by those jumbo packs of baby carrots that seem like they're on sale... carrots, we do ... but what does one do with a package of baby ones the size of your average throw pillow.... Well, here's what you do. It turns out baby carrots are a pretty good vegetable staple to keep on hand... read more...
Food Blogs We Love
Garlic and Herb Potato Gratin and a Foodie Thanksgiving
ounce) package Boursin cheese with garlic and herbs 1 1/4 teaspoon kosherCrispy Yukon Gold Latkes with Harvest Fruit Puree -- Tori Avey -- The ShiksaShockingly Delicious SIDE -- Spiced Roasted Root Vegetables with Carrots, Yams, Parsnips and Chippollini Onions read more...
from the garden
I've grown herbs successfullysix-foot fence with grace and alacrity. Andand pulled all the carrots from the groundMama! We grew carrots!" Spurred on byat all. She had roasted carrots with a lemon-tahini read more...
Roasted Red Pepper Carrot Pesto {MagNoodles Pasta Giveaway}
Pesto , and Warm Roasted Garlic and Artichokethis collection -- Roasted Red Pepper CarrotTomatoes, Fresh Herbs and Vegetablesacross a recipe for Roasted Red Pepper Pestoit also included carrots, another vegetablepeppers, combined with sweet carrots and read more...
see more blogs
More Great Recipe Ideas from Fine Cooking Magazine