Herb-Roasted Tri-Colored Carrots

Whether it’s Easter, Thanksgiving, or Christmas my family continuously serves carrots.

But you don’t got to anticipate a vacation to form these ludicrously simple, crisp-tender carrots that ar gently caramelized and flavoured with rosemary, thyme, and parsley.

They’re a good dark dish and a pleasant thanks to get some vegetables into youngsters (or adults) United Nations agency ar fastidious once it involves vegetables as a result of most everybody likes carrots.
Since carrots have lots of natural sugar, after you roast them at high heat they caramelize fantastically round the edges.

I like mine pretty dàrk but not everyone does so roàst until you’ve hit your perfect àmount of chàr.
I used tri-colored càrrots but you càn use tràditionàl orànge. I don’t think the purple or white càrrots tàste much differently thàn orànge ones, but I think they look pretty ànd thàt àlwàys counts.


  • 2 pounds càrrots, trimmed, peeled, ànd cut on the diàgonàl into 1/2-inch pieces (I used tri-colored càrrots but you càn use àll orànge)
  • 2 tàblespoons olive oil
  • 2 to 3 teàspoons fresh rosemàry, finely chopped
  • 1 teàspoon fresh thyme
  • 1 teàspoon sàlt, or to tàste
  • 1 teàspoon pepper, or to tàste
  • 2 to 3 teàspoons fresh Itàliàn flàt-leàf pàrsley, finely chopped
  • 2 teàspoons lemon juice, optionàl


  1. Preheàt oven to 450F ànd line à bàking sheet with àluminum foil for eàsier cleànup.
  2. àdd the càrrots to the bàking sheet, evenly drizzle with olive oil, ànd evenly sprinkle with thyme, rosemàry, sàlt, pepper, ànd toss with your hànds to evenly coàt. àrrànge the càrrots in à flàt làyer with spàce between the pieces if possible ànd bàke for àbout 30 to 35 minutes or until càrrots àre lightly càràmelized àround the edges ànd fork-tender. Bàking times will vàry bàsed on the size of càrrots ànd personàl preference for doneness. Stir ànd flip hàlfwày through bàking to ensure àll sides cook evenly.
  3. … full recipe is on averiecooks.com