Savory Roasted Carrots Cook Up Quickly in the Oven Next To Your Entree
Savory Roasted Carrots
Savory Roasted Carrots are a great side dish for any meal. A sharp knife or food processor makes quick work of the slicing, and then there is only a tablespoon measure and one pan to wash. (Parchment paper will keep the pan clean so you don’t even have to wash that.) It is delicious with fresh herbs, but if those are not available, dried are a fine substitute.
What can I substitute for olive oil?
We used olive oil here to keep the dish parve, but for a dairy meal, a 50-50 mix of olive oil and butter would be delicious. If you don’t have olive oil handy, any neutral oil will do.
Is it okay to roast the carrots whole?
Absolutely. That will give you even fewer dishes to wash, especially since these carrots don’t need to be peeled first. I prefer to have more surface area to get brown which is why I slice mine first, but these are your carrots so go for it.
My family hates carrots. What else can I use?
This preparation will work very well on halved brussel sprouts or zucchini rounds.
Can I cut down on the oil to reduce the fat?
Yes, you can reduce the oil or replace it entirely with cooking spray for a lower-fat meal. It will not be as rich but will still taste very good.
Products used in making this recipe:
2dayShip Quilon Parchment Paper Baking Liner Sheets, Unbleached Brown, 12 X 16 Inches, 300 Count
Cuisinart DLC-2009CHBMY Prep 9 9-Cup Food Processor, Brushed Stainless
Chef’n LooseLeaf Kale, Chard, Collard Greens and Herb Stripper
Savory Roasted Carrots
Ingredients
- 3 tablespoons olive oil divided
- 2 pounds carrots washed and unpeeled
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves chopped; can substitute 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary leaves chopped: can substitute 1 teaspoon dried rosemary
Instructions
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Preheat the oven to 375 degrees
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Slice carrots into rounds and toss with olive oil, salt, black pepper, thyme and rosemary. Line a baking sheet with parchment paper or aluminum foil.
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Spread on baking sheet in a single layer. Roast carrots for 30 minutes, turning once halfway through. Remove from oven.
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Preheat broiler to high. Broil carrots for three minutes or until lightly charred.
Delicious!
Thank you! So glad you enjoyed them.