There’s something almost magical about roasting carrots with herbs—it’s like transforming ordinary vegetables into little bursts of savory delight. The way they caramelize and soak up the flavors, oh, it’s simply irresistible! Honestly, I could munch on these all day, especially when paired with a cozy sweater and a good book on a chilly afternoon.
Steps
- Preheat your oven to 425°F (220°C) and prepare the carrots by cutting them into 2-3 inch pieces. For larger carrots, slice them in half lengthwise to ensure even roasting.
- Melt butter and minced garlic together. You can do this by microwaving them in a small bowl or using a saucepan on the stove.
- Arrange the carrot pieces on a large baking sheet in a single layer. Drizzle the melted garlic butter and olive oil over them.
- Season the carrots with chopped fresh thyme (or your choice of herbs), salt, and pepper. Toss everything together until the carrots are evenly coated.
- Roast the carrots in the oven for 20-30 minutes, checking for tenderness with a fork. They should be caramelized and easily pierced.
- Once done, transfer the roasted carrots to a serving dish and garnish with chopped fresh parsley before serving.
Ingredients
- 2 pounds of carrots
- 4 tablespoons of butter
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme, chopped (or 1 teaspoon of dried herbs such as rosemary, oregano, or sage)
- 1 teaspoon of kosher salt
- 1/4 teaspoon of pepper
- 1 tablespoon of fresh parsley, chopped
FAQ
- Can I use dried herbs instead of fresh ones for roasting carrots?
- Yes, you can substitute dried herbs for fresh ones. However, since dried herbs have a more concentrated flavor, use only one teaspoon instead of a tablespoon.
- What are some alternative herbs I can use with roasted carrots?
- While thyme is a popular choice, rosemary, oregano, or sage can also complement the flavor of roasted carrots well. Feel free to mix and match according to your preference.
- How should I cut carrots for roasting?
- There are several options: slice them into 1/2-inch coins, cut them on the bias into 1-inch pieces, leave thin heirloom carrots whole, or slice larger ones in half lengthwise. For a more refined presentation, try the “roll cut” technique.
- How do I know when the roasted carrots are done?
- The carrots are ready when you can easily pierce them with a fork with just a little resistance. This usually takes about 20-30 minutes of roasting.
- What main dishes pair well with herb roasted carrots?
- Herb roasted carrots make an excellent side dish for a variety of meat dishes such as crock-pot turkey breast, slow cooker pork ribs, baked pork chops and rice, sweet and sour meatballs, or balsamic chicken thighs.
Tips
- Ensure your carrots are evenly cut for consistent cooking. Depending on their size, slice them into 2-3 inch pieces, halving any thicker pieces lengthwise to ensure they roast evenly.
- To maximize flavor, melt butter with minced garlic either in a microwave or on the stovetop before drizzling over the carrots. This step infuses the butter with garlic, enhancing the overall taste.
- If using dried herbs instead of fresh, remember that their flavor is more concentrated. Reduce the amount to one teaspoon to avoid overpowering the dish.
- Spread the carrots in a single layer on the baking sheet to ensure even roasting and caramelization. Overcrowding can lead to steaming instead of roasting.
Equipment
- Large Baking Sheet – Essential for spreading out the carrots in a single layer for roasting.
- Glass Measuring Cup or Small Microwave-Safe Bowl – Useful for melting butter and garlic in the microwave.
- Small Saucepan – An alternative for melting butter and garlic on the stovetop.
- Chef’s Knife – For cutting and slicing the carrots.
- Cutting Board – For preparing the carrots and herbs.
- Oven Thermometer – To ensure the oven is at the correct temperature for roasting.
