Seasonal - Fall / Sides
Roasted Carrots with Fresh Herbs
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Vegetable Peeler
- Large Mixing Bowl
- Sheet Pan
- Aluminum Foil
- 2 lbs. whole carrots, peeled and tops removed
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
- 1 teaspoon fresh thyme leaves, chopped
- ½ teaspoon fresh oregano, chopped
- ¼ teaspoon fresh rosemary, chopped
- 3 tablespoons flat-leaf parsley, chopped
Preheat oven to 400 degrees.
Cut carrots in half, length-wise.
Cut carrots again
Cut the thicker upper part of the carrot in half again, then cut all the pieces to about 2 inches in length. (This will allow the carrots to cook more evenly.)
Place carrots in bowl and toss
Place the carrots in a large mixing bowl, and toss with the olive oil, salt, pepper, thyme, oregano, and rosemary.
Oil sheet pan
Oil a sheet pan and place the carrots in a single, even layer.
Cover with foil, and place in the oven for 30 minutes.
Check for tenderness
Uncover, and pierce the carrots with the tip of a knife to check for tenderness. (If carrots aren't tender, lower the heat to 375 degrees and return to the oven for 10 to 15 minutes or until tender.)
Place in mixing bowl
Remove carrots from oven, and place back in a large mixing bowl along with any accumulated juices.
Add parsley and toss
Add parsley and toss well.
Transfer to a serving platter and serve immediately.