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<\/p>\nThese easy Herb Roasted Carrots bake in the oven with garlic, thyme, and parsley. They\u2019re a healthy side dish that goes well with any protein, like roasted chicken or turkey.<\/p>\n
<\/noscript> Herb Roasted Carrots<\/h2>\nNothing beats the natural sweetness of oven-roasted carrots, which are elevated by using fresh herbs. They come out savory and delicious! This recipe calls for two pounds of carrots, but you can easily halve it if you need to serve fewer people. A few other carrot recipes you may also enjoy are these Roasted Carrots with Ginger, Spiralized Carrot Salad, and Za\u2019atar Roasted Carrot and Chickpea Yogurt Bowls.<\/p>\n
<\/noscript><\/h2>\nAre roasted carrots good for you?<\/h2>\n Yes, carrots are so good for you. They are a nutritionally dense vegetable loaded with fiber and vitamins and low in calories. Half a cup of carrots has a whopping \u201c73% of your daily requirement of vitamin A,\u201d and they\u2019re high in beta-carotene, which helps your eyes.<\/p>\n
What herbs go well with carrots?<\/h2>\n I use fresh thyme and Italian parsley on these carrots, but oregano, rosemary, and dill are some other good options. I also drizzle them with olive oil and season them with salt, pepper, and minced garlic for the best flavor.<\/p>\n
Why are my roasted carrots hard?<\/h2>\n If your carrots are hard, it\u2019s probably because you haven\u2019t roasted them long enough or at a high enough temperature. I roast mine at 400\u00b0F for 35 to 38 minutes until tender. It\u2019s also really important to cut them into the same size so they cook evenly. To cook carrots properly, cutting them at an angle 1\/2 inches thick will ensure your roasted carrots come out fork tender and perfect.<\/p>\n
Ingredients<\/h2>\n These carrots are made with less than 5 ingredients, not counting oil, salt and pepper. They use whole carrots roasted with garlic, thyme, and parsley. If you prefer baby carrots, they will work too, reducing the bake time.<\/p>\n
How to Roast Carrots in the Oven<\/h2>\n\nPrep:<\/strong> Preheat the oven to 400\u00b0F, and spray a large sheet pan with oil. You can also line it with foil for easier cleanup. Peel the carrots.<\/li>\nSeason:<\/strong> Toss the carrots with olive oil, and add the herbs, garlic, salt, and pepper.<\/li>\nRoast:<\/strong> Spread the carrots on the baking sheet in a single layer, ensuring they don\u2019t touch. Bake for 35 to 38 minutes, tossing every 10 minutes until the carrots are browned on the edges and tender.<\/li>\nServe:<\/strong> Transfer to a serving platter and sprinkle with fresh parsley.<\/li>\n<\/ul>\nLeftovers will last up to four days in the refrigerator.<\/p>\n
What to Serve with Roasted Carrots<\/h2>\n These carrots are an easy side that pairs well with so many proteins. Here are some ideas:<\/p>\n
And if you need some other side dish ideas to complete the meal, try one of these:<\/h2>\n <\/p>\n
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