And carrots will work!
Easy Herb Roasted Carrots
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.
Ingredients
- 1 1/2 - 2 pounds carrots peeled 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.
- 2 tablespoons olive oil
- 1 1/2 teaspoons fresh thyme
- 1/2 teaspoon oregano
- 1/4 - 1/2 teaspoon salt according to taste
- 1/4 teaspoon pepper
- Approximately 2 tablespoons fresh parsley chopped (I used flat leaf, either will do)
Instructions
- 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!
- Can be enjoyed warm or room temperature.
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