Roasted carrots with herbs

Seasonal - Fall / Sides

Roasted Carrots with Fresh Herbs

4 Servings

Prep time: 15 minutes | Cook time: 45 minutes


Diet Style


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


  1. Preheat oven

    Preheat oven to 400º.

  2. Cut carrots

    Cut carrots in half, length-wise.

  3. 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.)

  4. 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.

  5. Oil sheet pan

    Oil a sheet pan and place the carrots in a single, even layer.

  6. Bake

    Cover with foil, and place in the oven for 30 minutes.

  7. Check for tenderness

    Uncover, and pierce the carrots with the tip of a knife to check for tenderness.*

  8. Place in mixing bowl

    Remove carrots from oven, and place back in a large mixing bowl along with any accumulated juices.

  9. Add parsley and toss

    Add parsley and toss well.

  10. Serve

    Transfer to a serving platter and serve immediately.