Oven Roasted Carrots
“How could something so simple be so good”. Those were my friends words after they tasted these Oven Roasted Carrots. Truer words couldn’t have been spoken. You don’t even have to peel the carrots when you make this delicious side dish.
Having Oven Roasted Carrots for a side dish for dinner is as easy as washing them, cutting them into 1 1/2 inch diagonally cut pieces and tossing them in a mixture of olive oil, salt and pepper. Using a rimmed cookie sheet, lay the carrots out on the cookie sheet in a single layer and roast them for about 20 minutes in a preheated 400 degree oven.
After the carrots are roasted they are sprinkled with dried Thyme and garnished with fresh parsley. They’re gorgeous and delicious all at the same time.
If you’re lucky enough to have fresh Thyme this time of the year you can use that instead of dried Thyme or any other fresh or dried herb your family loves.
If your not familiar with how to substitute a fresh herb for it’s dried herb counterpart here’s the rule of thumb. The flavor of an herb is much more concentrated in its dried form than when it’s fresh so you’ll use less of the dried herb to substitute it for the fresh herb.
How much less? If you have a recipe that calls for one Tablespoon of fresh parsley and all you have is dried parsley you’d use one Teaspoon of dried parsley in place of the one Tablespoon of fresh Parsley. For every one Tablespoon of fresh herbs you will substitute one Teaspoon of dried herb. Pretty easy to remember huh? I hope it comes in handy when your cooking, especially when you make these AMAZING Oven Roasted Carrots. Use the herbs of your choice and ENJOY!
PIN IT FOR LATER
Recipe slightly adapted from Food Network.
Oven Roasted Carrots
- 3 Tablespoons olive oil
- 1 1/4 Teaspoons Kosher or regular salt
- ground pepper to taste
- 1 Teaspoon dried Thyme or the dried herb of your choice. (If using fresh Thyme use 1 Tablespoon chopped)
- 12 fresh carrots
- Preheat the oven to 400 degrees. Slice the unpeeled carrots on the diagonal into 1 1/2 inch long pieces. If your carrots are thick, cut them in half first then into pieces. Place the olive oil, kosher salt and ground black pepper in a large bowl, whisk to combine. Place the carrots in the bowl and toss to coat thoroughly.Place them on a rimmed cookie sheet in a single layer. Roast in the oven for about 20 minutes or until tender and browned. Remove from the oven and sprinkle with dried Thyme or Parsley. Place in a serving dish and serve .
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This carrot recipe was double, no triple, good! I was looking for something to share an oven with a main dish, and this was very convenient for it. The cooking time was shorter, so I did it second and combined them for the finish. Worked great. Number two: these were really tasty and a different way to make carrots. I already do juice, salads, chips from juicing pulp, and shreds for topping, but nothing baked. Thanks!
Third, and best of all, it prompted my wife to tell me about her grandma making all kinds of baked vegetables and how she loved them, and now I have a whole new area of things to explore to please her with some cooking. I’m very happy about this recipe.
That’s fantastic Stan! When you have another avenue of cooking to explore it making cooking exciting doesn’t it! Well since I made the carrots my husband has requested them every day…EVERY DAY STAN! But they’re so easy to make it really isn’t a chore. I love baked or roasted vegetables, when they get that nice charred color on them it also adds flavor, they’re amazing. My husband suggests that you cook them until they actually start to blacken a little because the flavor goes up. Thanks for taking the time to come back and comment Stan, I really appreciate it and enjoyed reading it.
I LOVE roasted veggies and hardly ever cook them any other way these days. Carrots are particularly good as they get sweeter, like other root veg! Thyme is the perfect herb for carrots too!
This looks so simple yet delicious and perfect for busy weeknights. I’ll bet you can meal prep these babies and add them to salads all week. The perfect side dish too!
These look so tasty and simple. We love carrots as a side with our dishes, definitely going to make these!
I love simple yet flavorful side dishes like this one! Haven’t had oven roasted carrots in ages – must put them on my menu for next week 🙂
These look delicious and full of flavor! Just right for weeknight meals and even the holidays!
Roasted carrots are a must with a sunday roast. Yours look delicious and I am craving them now.
These are delicious! Especially when baked in a cast iron pan. Yum!!!!!
Thank you AnneMarie