Roasted Carrots with Parsley and Thyme. Amazingly easy to make.
Tender, flavorful, and great with almost any dish.
It might be surprising in a household with a food blogger. But we actually lack homemade side dish recipes. 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 parsley and thyme.
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.
The ham featured in the image above is “Maple-Glazed Ham with Cider Raisin Sauce.” The recipe for the Kickin’ Potatoes is coming soon!
I’ve seen recipes in which they leave the top and bottom of the carrots on them. I prefer without simply because it’s easier to eat. But it’s up to you.
Optional: You can halve or quarter the carrots for more seasoning per bite. But make sure you reduce the cook time!
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
Let me know how you like roasted carrots with parsley and thyme! And please share these with your friends. Share buttons are at the top.
Also let me know if you find a different flavor combination. There is nothing better than getting multiple recipes out of a single concept.
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.