Simple, quick and unbelievably delicious! Roasting brings out the flavor and sweetness of the carrots, and the olive oil and fresh herbs balance the flavor wonderfully! Equally perfect for an everyday meal or holiday table.
I hadn’t until a few years ago and now I can’t get enough! Roasting brings out the sweetness of the carrots and makes them so yummy!
With these Easy Herb Roasted Carrots, we counter the sweetness some olive oil and fresh herbs and together it’s a perfect pairing!
And it’s naturally gluten-free and vegan!
Easy enough for every day, delicious enough for a holiday!
So let’s make them!
I have a cooking video on this page so you can see how quick and easy it is to make this Easy Herb Roasted Carrots.
If you’re new to the website, I have a printable recipe at the bottom of every recipe page with exact measurements and directions.
Let’s start by talking about carrots.
And carrots will work!
And any shape will work — in fact, I often roast them as carrot sticks.
But for a holiday, I love to find the thin carrots with the greens still attached because I think they look super pretty and festive!
If you can’t find them, like I said, any carrots will do. I just recommend slicing them into smaller 1/2 inch to 1 inch long pieces.
One final thought.. I always peel my carrots but sometimes with the smaller carrots with the greens attached, you may not need too. Personal preference.
In addition to the carrots, here’s all you need:
Pepper (not in phot0)
And it takes just 5 minutes to prepare.
In a liquid measuring cup or small bowl, mix the olive, salt, pepper, oregano and thyme.
If you’ve never used thyme before, using two hands, hold the thyme in one hand and use the other hand to pull against the thyme leaves and they will fall right off. If you get a little piece or two of stem, don’t worry!
Meanwhile place the carrots in on a baking sheet and add the herbed olive oil until well coated but not dripping in olive oil.
Bake for 30-40 minutes until super tender. Time will vary based on thickness of carrots.
Top with fresh parsley and enjoy!
The parsley adds both color making them super pretty and fresh flavor!
Can be served warm or at room temperature.
Hope you love it a much as we do!
Scroll down for recipe and leave a comment if you make it.
Simple, quick and unbelievably delicious! Roasting brings out the flavor and sweetness of the carrots, and the olive oil and fresh herbs balance the flavor wonderfully! Equally perfect for an every day meal or holiday table.
Course: Side Dish, Veggies, Spring
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family
1 1/2 - 2poundscarrotspeeled and cut lengthwise into 1/2 inch- 1 inch slices, if carrots are thick. I like to find the thin carrots with green tops if possible, then trim greens a bit.
1 1/2teaspoonsfresh thyme
1/4 - 1/2teaspoonsaltaccording to taste
Approximately 2 tablespoons fresh parsleychopped (I used flat leaf, either will do)
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a small bowl or liquid measuring cup, combine olive oil, salt, pepper, thyme and oregano.
Place carrots in a single layer on prepared baking sheet and gently toss with herbed olive oil. You want the carrots to be well coated but not dripping with oil.
Place oiled carrots on baking sheet in a single layer, with a little space between carrots and bake for 30-45 minutes, or until tender. Time will vary based on thickness of carrots.
Remove from oven, sprinkle with parsley and enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...