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Herb-Roasted Tri-Colored Carrots
Donna

Herb-Roasted Tri-Colored Carrots

These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Sides, Salads & Vegetables
Cuisine: American
Calories: 142
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 pounds carrots
  • 2 tablespoons olive oil
  • 2 to 3 teaspoons fresh rosemary (finely chopped)
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 to 3 teaspoons fresh Italian flat-leaf parsley (finely chopped)
  • 2 teaspoons lemon juice (optional)

Equipment

  • baking sheet

Method
 

Instructions
  1. Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
  2. Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
  3. Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
  4. Stir and flip halfway through baking to ensure all sides cook evenly.
  5. Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.