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5
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Roasted Carrots
Fresh thyme and rosemary give these roasted carrots a beautiful robust flavor that complements the natural sweetness carrots produce when they're roasted.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Calories:
66
cal
Author:
Amanda Formaro
Equipment
Baking sheets
Vegetable peeler
Large mixing bowl
Ingredients
1 1/2
lb
whole carrots
peeled
2
Tbsp
vegetable oil
1
tsp
thyme
fresh, chopped
1
tsp
rosemary
fresh, chopped
1
tsp
sea salt
fine
1/2
tsp
black pepper
fine
fresh chopped parsley
optional, as garnish
Instructions
Preheat the oven to 425F.
Wash and peel the carrots. Cut in half length-wise on the thicker carrots. Ones smaller than a half inch in thickness do not need to be sliced.
Toss all ingredients in a bowl and coat well.
Lay on a sheet pan and roast for 25-30 minutes, tossing once halfway.
Notes
For smaller or diced carrots, follow the same instructions but roast for only 15-20 minutes, tossing halfway.
Nutrition
Serving:
1
serving (3 carrots)
|
Calories:
66
cal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
349
mg
|
Potassium:
276
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
14221
IU
|
Vitamin C:
5
mg
|
Calcium:
30
mg
|
Iron:
1
mg