Herb-Roasted Tri-Colored Carrots (Print Version)
# Ingredients:
→ Root Vegetables
01 -
2 pounds tri-colored carrots (or all orange), trimmed, peeled, and cut diagonally into 1/2-inch pieces
→ Herbs & Seasonings
02 -
2-3 teaspoons fresh rosemary, finely chopped
03 -
1 teaspoon fresh thyme
04 -
2-3 teaspoons fresh Italian flat-leaf parsley, finely chopped
05 -
1 teaspoon salt, or to taste
06 -
1 teaspoon black pepper, or to taste
→ Liquids
07 -
2 tablespoons olive oil
08 -
2 teaspoons lemon juice (optional)
# Instructions:
01 -
Preheat oven to 450°F (230°C) and line a baking sheet with aluminum foil for easier cleanup.
02 -
Add carrots to the baking sheet, drizzle with olive oil, and sprinkle with thyme, rosemary, salt, and pepper. Toss with hands to coat evenly.
03 -
Arrange carrots in a single layer with space between pieces to ensure proper caramelization.
04 -
Bake for 30-35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Stir and flip halfway through baking to ensure even cooking.
05 -
Sprinkle with fresh parsley and drizzle with optional lemon juice to brighten the flavor. Serve immediately.
# Notes:
01 -
Baking times may vary based on carrot size and desired tenderness.