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Herb-Roasted Tri-Colored Carrots

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Ingredients

Scale

  • 1 lb tri-colored carrots (or regular carrots if tri-colored are unavailable)

  • 2 tablespoons olive oil

  • 2 teaspoons fresh rosemary, chopped

  • 2 teaspoons fresh thyme, chopped

  • 2 cloves garlic, minced

  • Salt and black pepper, to taste

  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

  • A squeeze of lemon juice (optional, for a fresh finish)

Ingredient Highlights

  • Tri-Colored Carrots: These carrots come in a variety of colors, each with slightly different flavor notes. Purple carrots tend to be more earthy, while yellow and orange carrots have a natural sweetness. Together, they create a visually appealing and flavorful dish.

  • Olive Oil: This healthy fat helps to roast the carrots to perfection, providing a crisp exterior and tender interior.

  • Herbs: Fresh rosemary and thyme infuse the carrots with aromatic depth, while parsley adds a touch of freshness when sprinkled on top after roasting.

  • Garlic: Adds a savory punch and complements the sweetness of the carrots beautifully.

Instructions

Preparing the Carrots for Herb-Roasting

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup or lightly grease it with olive oil.

  2. Prepare the Carrots: Peel the carrots and cut off the tops. If the carrots are large, cut them into halves or quarters lengthwise. You want uniform pieces to ensure even roasting.

  3. Season the Carrots: Place the prepared carrots into a large bowl. Drizzle with olive oil and toss them gently to coat. Add the minced garlic, chopped rosemary, chopped thyme, salt, and pepper, then toss again until the carrots are evenly seasoned.

Roasting the Carrots

  1. Arrange on a Baking Sheet: Transfer the seasoned carrots to the prepared baking sheet, arranging them in a single layer. Be sure not to overcrowd the carrots, as they need space to roast evenly and get crispy.

  2. Roast the Carrots: Place the baking sheet in the preheated oven and roast the carrots for 30-35 minutes, or until they are golden brown and tender when pierced with a fork. Halfway through the cooking time, toss the carrots to ensure even roasting.

  3. Check for Doneness: The carrots should be caramelized on the outside and soft on the inside. If they’re not done, continue roasting for a few more minutes, checking every 5 minutes.

Final Touches

  1. Garnish: Once the carrots are roasted, remove them from the oven. Transfer them to a serving platter and sprinkle with freshly chopped parsley for a burst of color and freshness.

  2. Serve: For an added zing, squeeze a little fresh lemon juice over the top before serving.

Nutrition

Find it online: https://lessistastier.com/herb-roasted-tri-colored-carrots/