I love the late summer harvesting of carrots! This is the first summer that we didn’t have a garden (we got too busy moving back home after our remodel to plant in time!) but we have been buying bunches of carrots at the Farmers Market and Whole Foods for most of the season. No exaggeration, we make this recipe at least once a week—and multicolored carrots are our favorite.
This recipe is so simple but so tasty. When you roast carrots, you harness their natural sweetness—but the herbs make this a savory side dish.
Serve these roasted carrots alongside a simple piece of grilled chicken or fish….or on top of a green salad or a bowl of rice or quinoa.
Savory Herb Roasted Carrots
by Debbie Steinbock
2 bunches of medium-large sized carrots (about 10 carrots)
1.5 Tbsp. olive oil
1 tsp. dried parsley
1 tsp. dried thyme
¾ tsp. sea salt
- Peel and slice the carrots into ¼” thick rounds and place them in a large bowl.
- Toss the carrots with the olive oil, parsley, thyme and sea salt.
- Place the herbed carrots on a cookie sheet lined with parchment paper.
- Bake at 400 degrees, stirring every 10 minutes for 20 to 30 minutes, or until the carrots have softened and browned.