Oven Roasted Carrots
“How could something so simple be so good”. Those were my husbands words after he 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!
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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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