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.
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.
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:
- Buttermilk-Marinated Air Fryer Whole Roasted Chicken
- Garlic-Lovers Roast Beef
- Parmesan-Herb Baked Salmon
And if you need some other side dish ideas to complete the meal, try one of these:
More Carrot Recipes You’ll Love:
- Roasted Heirloom Carrots with Feta, Truffle, and Lemon Zest
- Carrot Ginger Soup
- Sweet Potato and Carrot Tots
- Carrot “Rice” Leek Risotto with Bacon
- Asian Ginger Carrot Dressing
Herb Roasted Carrots
- 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
- 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.