Herb-Roasted Carrots (Print Version)
# Ingredients:
→ Herbs & Seasonings
01 -
1 teaspoon black pepper, adjust to taste
02 -
1 teaspoon salt, season as needed
03 -
2-3 teaspoons chopped flat-leaf parsley
04 -
1 teaspoon fresh thyme leaves
05 -
2-3 teaspoons finely minced rosemary
→ Liquids
06 -
2 teaspoons optional lemon juice
07 -
2 tablespoons extra virgin olive oil
→ Root Vegetables
08 -
2 pounds of peeled and trimmed carrots (any color works), sliced on a diagonal into 1/2-inch pieces
# Instructions:
01 -
Place carrot pieces on the prepared pan, coat with some olive oil, toss with rosemary, thyme, salt, and pepper. Mix well using your hands to make sure everything's covered.
02 -
Turn your oven on to 450°F (230°C), and cover your baking sheet with aluminum foil to make cleaning up a breeze.
03 -
Spread the carrots out in one layer on the pan, leaving enough space around each piece so they caramelize properly.
04 -
Pop the carrots in the oven to roast for about 30-35 minutes. Give them a stir at the halfway point, flipping them over so they cook evenly. Carrots should be tender and have lightly caramelized edges when done.
05 -
Sprinkle over freshly chopped parsley and add a splash of lemon juice, if you like the tang. Serve warm!
# Notes:
01 -
Cooking time might change based on the size of your carrot slices or the texture you prefer.