Roasted Carrots
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5.0
6 reviews
Excellent
Roasted Carrots
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Make incredibly flavorful oven roasted carrots with parsley and thyme in just 35 minutes. This recipe is easy to make with only 6 ingredients, and pairs perfectly with everything from weeknight meals, to holiday dinners!
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Ingredients
- 2 pounds carrots peeled
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley finely chopped
Instructions
- Preheat the oven to 425°F.
- Combine the olive oil, dried thyme, salt and pepper in a small bowl.
- Arrange the carrots in an even layer on a parchment-lined baking sheet.
- Brush the seasoned olive oil evenly over the carrots on all sides.
- Place the carrots in the oven and roast for 25-30 minutes, or until the carrots start to slightly char on the outside.
- Remove the carrots from the oven and top with the fresh chopped parsley.
Notes
- Try roasting the carrots until they’re slightly charred on the outside. Just leave them to roast a little longer than usual, until you see the black blisters starting to appear. Flirting with the line between burnt and purposefully charred will bring a deeper, more robust smoky taste to the carrots.
- Try to purchase carrots that are similar in size. This means they’ll cook evenly.
- If your carrots come out of the oven hard, that means they need to cook longer. If your carrots are extra thick, you may need to add 5-10 minutes to the cooking time. The carrots should be fork-tender, and slightly charred at the ends when they come out of the oven.
- Cut the stems off, or leave them on, this is up to you. For an easy weeknight meal, you’ll probably want to cut the stems off before roasting the carrots. For a beautifully presented holiday side dish, you might want to leave them stems on the carrots for roasting.
- You can make this recipe with cut carrots, or baby carrots. After peeling the carrots, cut them into 2 inch sections, or use baby carrots. Toss them with the seasoned olive oil, then arrange them in an even layer on a sheet pan to roast. Cut carrots, or baby carrots will roast in less time than whole carrots. It will only take 20-25 minutes to roast.
- This recipe is naturally dairy free, gluten free and vegan. It’s also whole30 approved, making it the perfect side dish to serve for anyone, no matter the dietary restrictions.
- This recipe can easily be doubled or tripled for a holiday meal. As written, this recipe is made with 2 pounds of carrots, which is a perfect side dish for 6 people. Double the recipe for 10-12 people, or triple the recipe for 15-18 people.
- Store leftover carrots in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
105kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
493mg
(21%)
Potassium
497mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
25380mg
(508%)
Vitamin C
11mg
(12%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 105 kcal
% Daily Value*
| 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 | 493mg | 21% |
| Potassium | 497mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 25380mg | 508% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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