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Herb-Roasted Tri-Colored Carrots

Herb-Roasted Tri-Colored Carrots for a Vibrant Side Dish

Delight in vibrant Herb-Roasted Tri-Colored Carrots, beautifully caramelized and flavored with rosemary and thyme, a healthy and visually impressive side.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 pound tri-colored carrots Substitute all orange carrots if unavailable.
  • 2 tablespoons olive oil Adds richness and assists in achieving that perfect roasted texture.
For the Seasoning
  • 2-3 teaspoons fresh rosemary Finely chopped, provides a fragrant, earthy flavor.
  • 1 teaspoon fresh thyme Enhances the herbaceous profile.
  • 1 teaspoon salt Adjust based on personal taste.
  • 1 teaspoon pepper Modify according to preference.
For the Garnish
  • 2-3 teaspoons fresh Italian flat-leaf parsley Finely chopped, offers freshness and color.
  • 1 tablespoon lemon juice Optional, enhances the dish's flavor.

Equipment

  • Oven
  • Baking Sheet
  • aluminum foil
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 450°F (230°C) and line a baking sheet with aluminum foil for easy cleanup.
  2. Wash, trim, and chop the tri-colored carrots into even-sized pieces, roughly 1 to 1.5 inches long.
  3. Drizzle olive oil over the carrots, then sprinkle with finely chopped rosemary, thyme, salt, and pepper. Toss gently.
  4. Place the baking sheet in the oven and roast for about 30 to 35 minutes, stirring halfway through.
  5. Remove from the oven, sprinkle with parsley, and drizzle with lemon juice if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 18gProtein: 1gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 250mgPotassium: 250mgFiber: 5gSugar: 6gVitamin A: 11000IUVitamin C: 7mgCalcium: 40mgIron: 1mg

Notes

Leftover Herb-Roasted Tri-Colored Carrots can be refrigerated for up to 5 days. For longer storage, freeze in a single layer then transfer to a freezer-safe bag for up to 3 months.

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