Description
These herb-roasted tri-colored carrots are lightly caramelized, tender, and seasoned with fresh rosemary, thyme, and parsley for a simple oven side dish.
Ingredients
Scale
- 2 pounds carrots, trimmed, peeled, and cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 to 3 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 to 3 teaspoons fresh Italian parsley, chopped
- 2 teaspoons lemon juice (optional)
Instructions
- Preheat oven to 450°F and line a baking sheet with foil.
- Add carrots to the baking sheet and drizzle with olive oil.
- Sprinkle rosemary, thyme, salt, and pepper over the carrots and toss to coat.
- Arrange carrots in a single layer with space between pieces.
- Roast for 30 to 35 minutes, stirring halfway through, until tender and lightly caramelized.
- Sprinkle with parsley, drizzle with lemon juice if using, and serve immediately.
Notes
- Carrots taste best served warm.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 142
- Sugar: 8g
- Sodium: 661mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg