Roasted Carrots with Herbs

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

Roasted Carrots with Herbs
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Carrots, Seasonal, Vegetables, Winter
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  • 2 pounds carrots, peeled and left whole if small or cut into 1-inch lengths
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 tablespoon chopped fresh herbs, such as chives, flat-leaf parsley, thyme, or a mix
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.
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