Herb-Roasted Tri-Colored Carrots

Name: Herb-Roasted Tri-Colored Carrots
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange); 2 tablespoons olive oil; 2 to 3 teaspoons fresh rosemary, finely chopped; 1 teaspoon fresh thyme; 1 teaspoon salt, or to taste; 1 teaspoon pepper, or to taste; 2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped; 2 teaspoons lemon juice, optional

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

Cost: $3.48 /serving

Author : Averie Sunshine

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Ingredients

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2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange)2 tablespoons olive oil2 to 3 teaspoons fresh rosemary, finely chopped1 teaspoon fresh thyme1 teaspoon salt, or to taste1 teaspoon pepper, or to taste2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped2 teaspoons lemon juice, optional

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Instructions

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Step 1

Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.

Step 2

Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.

Step 3

Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.

Step 4

Stir and flip halfway through baking to ensure all sides cook evenly.

Step 5

Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.