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"Fresh thyme and rosemary give these roasted carrots a beautiful robust flavor that complements the natural sweetness carrots produce when they're roasted. Fresh thyme and rosemary give these roasted carrots a beautiful robust flavor that complements the natural sweetness carrots produce when they’re roasted. It’s really as easy as 1-2-3. Peel, toss, and roast. You can even add in some asparagus halfway through cooking the carrots for a two-in-one sheet pan side dish. With 5 minutes of prep and 30 minutes in the oven, these roasted carrots are one of the most simple side dishes to make for any meal. "
Preparation Time5 min
Cooking Time30 min
Cooking Vessel Sizebaking sheets, vegetable peeler, large mixing bowls
- 1 pound Whole Carrots
- 2 tablespoons Vegetable Oil
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- Fresh Chopped Parsley
Preheat the oven to 425F.
Wash and peel the carrots. Cut in half length-wise on the thicker carrots. Ones smaller than a half inch in thickness do not need to be sliced.
Visit https://amandascookin.com/roasted-carrots/ for full printable recipe.
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