It might be surprising…but we actually lack a lot of side dish recipes in my household. I tend to go back to the easy classics: rice or beans (or rice and beans). But I’ve ventured out into the world of side dishes. After a couple of disasters with carrots (if you find a brown sugar carrot recipe that is actually edible, let me know)…I finally found a great dish! Roasted carrots with thyme and parsley.
This dish is easy. I mean, so easy I almost feel guilty making it. And with the exception of maybe buying carrots…you probably have all the ingredients in your house.
It’s versatile. It works with almost any meat and with fish.
It’s delicious. The carrots are tender and flavorful. Despite just having a couple spices, it gives it plenty of flavor but allows the carrot flavor to shine through.
If you’re LOVING how the chicken looks, here is the link to the post for “Bacon & Cheese Crusted Chicken“!
Roasted Carrots with Thyme and Parsley
Ingredients
- 12 carrots peeled
- 2 Tbsp olive oil approximately
- 1 tsp dried thyme
- 1 tsp dried parsley
- 3/4 tsp coarse sea salt
- 1/8 tsp ground black pepper
Instructions
- Mise en place (always!). Preheat oven to 400°. Drizzle half of olive oil over bottom of baking sheet, spread around with paper towel, greasing bottom of pan.
- Peel carrots and chop tops off. Place on prepared baking sheet.
- Drizzle remaining olive oil over carrots (go light with olive oil, you probably won't use entire remaining tablespoon).
- Sprinkle parsley, thyme, salt, and pepper over carrots. Roll carrots back and forth, coating all sides with spices. (A lot of spices will remain on bottom of pan; that's fine).
- Roast in pre-heated oven for 30-35 minutes, until carrots are fork-tender.
Notes
I love the way the flavor changes when you roast carrots! These herbs sound like a delicious combination!
Thank you! We loved the parsley and thyme. You can also add rosemary…I didn’t post that combination because a lot of people find rosemary too strong. If you add rosemary, decrease the ratio of the others.