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Herb-Roasted Tri-Colored Carrots

Herb-Roasted Tri-Colored Carrots That Brighten Any Meal

Delightful Herb-Roasted Tri-Colored Carrots are a vibrant, flavorful side dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 2 pounds Carrots trimmed, peeled, and cut diagonally into ½-inch pieces
For the Roasting
  • 2 tablespoons Olive Oil essential for flavor and even browning
  • 1 teaspoon Salt or to taste
  • 1 teaspoon Pepper or to taste
For Flavor
  • 2-3 teaspoons Fresh Rosemary finely chopped; substitute with dried if necessary
  • 1 teaspoon Fresh Thyme can use oregano as a substitute
  • 2-3 teaspoons Fresh Italian Flat-Leaf Parsley finely chopped; optional for garnish
For Brightness
  • 2 teaspoons Lemon Juice optional; brightens flavor

Equipment

  • Baking Sheet
  • aluminum foil
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C). Line a baking sheet with aluminum foil.
  2. Prep the carrots by cutting them diagonally into ½-inch pieces. Place on the baking sheet and drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper.
  3. Toss the carrots to ensure they are evenly coated and spread them out on the baking sheet.
  4. Roast in the oven for 30 to 35 minutes, stirring halfway through until caramelized and tender.
  5. Remove from the oven and sprinkle with parsley and lemon juice if desired. Serve warm.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 19000IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

Ensure uniform cuts for even roasting. Use fresh herbs for best flavor. Store leftovers in an airtight container and reheat in a skillet.

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