Crispy Herb Roasted Carrots
Easy herb roasted carrots with caramelized edges and fresh herbs. A simple, flavorful spring side dish perfect for Easter, weeknight dinners, or holidays.
Servings: 4 servings
Ingredients
- 10 large carrots
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp paprika
- sea salt to taste
Instructions
- Preheat the oven to 400°F.
- Prepare the carrots by washing and peeling the carrots if you like, I generally prefer to scrub them with a vegetable brush and keeping the peels, especially if my carrots are organic. Keep them whole. Pat them dry to remove excess moisture.
- Season the carrots then place the carrots on the baking sheet. Drizzle with olive oil, then sprinkle with onion powder, garlic powder, paprika, thyme, oregano, and sea salt. Toss well to evenly coat.
- Arrange on the pan spread the carrots out in a single layer, making sure they are not overlapping. This helps them roast and caramelize instead of steam.
- Roast for 15 minutes, until the carrots begin to soften and develop light golden edges then flip them and finish roasting for an additional 10 minutes or until tender and slightly caramelized.
- Serve warm, optionally finished with fresh herbs and crushed pistachios (optional).
Notes
Store:
Refrigerate in an airtight container for up to 4 days. Reheat:
Warm in a 375°F oven for 8–10 minutes or until heated through.
(For best texture, avoid microwaving as it can soften the edges.)
Refrigerate in an airtight container for up to 4 days. Reheat:
Warm in a 375°F oven for 8–10 minutes or until heated through.
(For best texture, avoid microwaving as it can soften the edges.)
Nutrition
Calories: 162kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 106mg | Potassium: 514mg | Fiber: 5g | Sugar: 7g | Vitamin A: 25547IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 1mg