Herby Oven Roasted Carrots
Being in a dietetic internship + grad school doesn’t leave me with much time to cook. However, these herby, garlic roasted carrots are easy peasy and require minimal cleanup!
This recipe works with whole carrots, baby carrots, and even sliced carrots if that’s what you are feeling. I chose whole carrots with pretty green tops mostly for photographic reasons. ;)
I made this yummy side to go with Thanksgiving dinner, but it is also an easy side for your next weeknight dinner or Christmas dinner. Also, I don’t know about you, but any recipe that requires minimal cleanup & minimal steps is a keeper for me! Simply line a baking sheet with aluminum foil, pop in the oven, and roast for 30-40 minutes.
Whole carrots are great for this recipe for aesthetic reasons, but they are definitely not required. Baby carrots or carrots without leafy greens tops will also work just fine.
I hope you enjoy this recipe! If you do, please be sure to like + share on social media with others.
Ingredients
10-15 whole carrots
2 tablespoons robust olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
1 teaspoon dried parsley
1 pinch of sea salt
½ teaspoon cracked black pepper
Instructions
Preheat the oven to 375𝇈F. Cut carrots in half lengthwise. If you are using carrots that still have green tops attached, cut the tops off, leaving about 2” remaining.
Line a baking sheet with aluminum foil and spray with nonstick spray. Evenly arrange the carrots on the baking sheet.
Drizzle olive oil over the carrots. Evenly sprinkle garlic powder, thyme leaves, parsley, sea salt, and pepper over the carrots.
Roast carrots in the oven for 35-40 minutes until tender and caramelized. Enjoy!