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Herb Roasted Carrots

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These easy Herb Roasted Carrots bake in the oven with garlic, thyme, and parsley. They’re a healthy side dish that goes well with any protein, like roasted chicken or turkey.

Herb Roasted Carrots
Herb Roasted Carrots

Nothing beats the natural sweetness of oven-roasted carrots, which are elevated by using fresh herbs. They come out savory and delicious! This recipe calls for two pounds of carrots, but you can easily halve it if you need to serve fewer people. A few other carrot recipes you may also enjoy are these Roasted Carrots with Ginger, Spiralized Carrot Salad, and Za’atar Roasted Carrot and Chickpea Yogurt Bowls.

Herb Roasted Carrots

Are roasted carrots good for you?

Yes, carrots are so good for you. They are a nutritionally dense vegetable loaded with fiber and vitamins and low in calories. Half a cup of carrots has a whopping “73% of your daily requirement of vitamin A,” and they’re high in beta-carotene, which helps your eyes.

What herbs go well with carrots?

I use fresh thyme and Italian parsley on these carrots, but oregano, rosemary, and dill are some other good options. I also drizzle them with olive oil and season them with salt, pepper, and minced garlic for the best flavor.

Why are my roasted carrots hard?

If your carrots are hard, it’s probably because you haven’t roasted them long enough or at a high enough temperature. I roast mine at 400°F for 35 to 38 minutes until tender. It’s also really important to cut them into the same size so they cook evenly. To cook carrots properly, cutting them at an angle 1/2 inches thick will ensure your roasted carrots come out fork tender and perfect.

Ingredients

These carrots are made with less than 5 ingredients, not counting oil, salt and pepper. They use whole carrots roasted with garlic, thyme, and parsley. If you prefer baby carrots, they will work too, reducing the bake time.

How to Roast Carrots in the Oven

  • Prep: Preheat the oven to 400°F, and spray a large sheet pan with oil. You can also line it with foil for easier cleanup. Peel the carrots.
  • Season: Toss the carrots with olive oil, and add the herbs, garlic, salt, and pepper.
  • Roast: Spread the carrots on the baking sheet in a single layer, ensuring they don’t touch. Bake for 35 to 38 minutes, tossing every 10 minutes until the carrots are browned on the edges and tender.
  • Serve: Transfer to a serving platter and sprinkle with fresh parsley.

Leftovers will last up to four days in the refrigerator.

What to Serve with Roasted Carrots

These carrots are an easy side that pairs well with so many proteins. Here are some ideas:

And if you need some other side dish ideas to complete the meal, try one of these:

sheet pan carrotssheet pan roasted carrotsHerb Roasted Carrots

More Carrot Recipes You’ll Love:

Herb Roasted Carrots

5 from 3 votes
2
Cals:106
Protein:2
Carbs:15
Fat:5
These easy Herb Roasted Carrots bake in the oven with garlic, thyme, and parsley. They’re a healthy side dish that goes well with any protein, like roasted chicken or turkey.
Course: Side Dish
Cuisine: American
Herb Roasted Carrots
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Yield: 6 servings
Serving Size: 2 /3 cup

Ingredients

  • Olive oil spray
  • 2 pounds carrots peeled and cut into 1/2-inch pieces on an angle (6 heaping cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh thyme leaves
  • ¼ cup chopped fresh Italian parsley plus more for garnish
  • 3 garlic cloves minced
  • 2 teaspoons kosher salt
  • Freshly ground black pepper to taste

Instructions

  • Preheat oven to 400F. Spray a large sheet pan with oil.
  • In a large bowl, toss the carrots with the olive oil.
  • Add the herbs, garlic, salt and pepper to taste and toss to evenly coat.
  • Spread the carrots in an even layer on the prepared sheet pan and roast in the oven for 35 to 38 minutes, tossing every 10 minutes, until the carrots are browned on the edges and tender.
  • Transfer to a serving platter and garnish with fresh parsley.

Last Step:

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Equipment

Nutrition

Serving: 2 /3 cup, Calories: 106 kcal, Carbohydrates: 15 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 0.5 g, Sodium: 480 mg, Fiber: 4.5 g, Sugar: 7 g

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5 comments on “Herb Roasted Carrots”

  1. I made these for Christmas Eve to accompany a beef tenderloin roast. The carrots were easy and flavorful, and everyone thought they were delicious. We had about a serving left over, which I reheated tonight in the microwave, and they were also great. This is going in our regular rotation!

  2. Avatar photo
    Cynthia Pastula

    I had forgotten how much better vegetables taste when roasted. This was super easy and elevated my easy Sunday dinner to make it look like I really fussed. My only changes were using up baby carrots leftover from a party we hosted and dried rosemary for fresh. (I didn’t have fresh, and didn’t feel like hitting a tore just for that the Sunday before Christmas.)
    Thanks. Another winning recipe!

  3. As usual, a fantastic recipe! I still have fresh thyme in my garden, but no parsley so I added a bit of dry dill. The carrots were perfectly tender and delicious! I served with grilled pork chops and baked potato.