Roasted Carrots
User Reviews
5
Roasted Carrots
Description
This recipe uses fresh carrots trimmed and cleaned, coated with olive oil and flavored with fresh rosemary and minced thyme. The seasoned carrots are spread in a single layer and roasted at 400°F until tender and browned, typically taking 20 to 30 minutes. This cooking method brings out a tender texture with caramelized edges that balance the carrots' natural sweetness with savory herb notes.
Optionally, a yogurt-based sauce made from whole milk yogurt, olive oil, lemon juice, fresh dill, garlic, salt, and chili flakes can be served alongside. The creamy and tangy sauce complements the roasted vegetables, adding brightness and cooling contrast.
The recipe suggests peeling is optional but recommended for best texture. The carrots can be prepared weeks ahead by peeling and cutting, then stored refrigerated in water to maintain freshness. Leftovers keep well refrigerated for up to four days, making this a practical side for multiple meals.
Ingredients
- 2 pounds carrot green tops trimmed, scrubbed, and pat dry (see note 1, spring
- 2 tablespoons olive oil
- 1 tablespoon rosemary fresh
- 1 tablespoon thyme minced fresh
- salt freshly ground
- black pepper freshly ground
- Yogurt sauce for serving (optional, see note 2)
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, add carrots. Drizzle with olive oil. Add rosemary and thyme, and season to taste with salt and pepper. (I like ½ teaspoon salt and 1/4 teaspoon pepper). Toss to coat and arrange in a single layer on prepared baking sheet.
- Roast until carrots are tender and browned, about 20 to 30 minutes. Season to taste. Serve with yogurt sauce if desired.
Notes
- Peeling carrots is optional but recommended for better texture.
- The yogurt sauce combines yogurt, olive oil, lemon, dill, garlic, salt, and chili flakes for a fresh complement.
- Peel and cut carrots up to 2 weeks ahead; store submerged in water in the refrigerator.
- Store leftovers covered in the fridge for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2/3 cup each)
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1 serving (2/3 cup) | |
| Calories | 105kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 105mg | 4% |
| Potassium | 493mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 25324IU | 506% |
| Vitamin C | 11mg | 12% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
