Herb-Roasted Tri-Colored Carrots
User Reviews
4.5
Herb-Roasted Tri-Colored Carrots
Description
Herb-Roasted Tri-Colored Carrots combines tri-colored carrots with olive oil and a blend of fresh herbs including rosemary, thyme, and parsley. The carrots are cut on the diagonal for even roasting and a pleasing texture. Roasting at a high temperature creates lightly caramelized edges while keeping the insides tender. The seasoning balances savory and herbal notes with a hint of brightness if lemon juice is added. Stirring halfway ensures even cooking and browning on all sides.
This carrot side dish complements roasted meats or can be served alongside grain bowls or salads. It highlights the natural flavor of the carrots enhanced by fresh herbs rather than heavy sauces.
Since the carrots are best served warm and fresh, reheat leftovers gently to preserve their texture. Stored in an airtight container, they keep well in the refrigerator for up to five days.
Ingredients
- 2 pounds carrot trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange
- 2 tablespoons olive oil
- 2 to 3 teaspoons rosemary finely chopped, fresh
- 1 teaspoon thyme fresh
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 to 3 teaspoons flat-leaf parsley finely chopped, fresh, Italian
- 2 teaspoons lemon juice optional
Instructions
- 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 (brightens up the dish), and serve immediately.
Notes
- Use fresh herbs for the most pronounced flavor.
- Keep carrots spaced on the baking sheet to allow even caramelization.
- Reheat gently to maintain tenderness and avoid drying out.
- Store leftovers airtight for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 142kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 661mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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