Go Back
–+ servings
Herb-Roasted Tri-Colored Carrots

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

Herb-Roasted Tri-Colored Carrots are a vibrant and healthy side dish, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 2 pounds Carrots trimmed, peeled, and cut on the diagonal into 1/2-inch pieces
  • 2 tablespoons Olive Oil for coating and roasting
  • 2-3 teaspoons Fresh Rosemary finely chopped
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Salt or to taste
  • 1 teaspoon Pepper or to taste
For Garnishing
  • 2-3 teaspoons Fresh Italian Flat-Leaf Parsley finely chopped
  • 2 teaspoons Lemon Juice optional

Equipment

  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C).
  2. Line a large baking sheet with aluminum foil.
  3. Spread the prepared tri-colored carrots evenly on the lined baking sheet.
  4. Drizzle the carrots with 2 tablespoons of olive oil.
  5. Sprinkle 2 to 3 teaspoons of chopped fresh rosemary, 1 teaspoon of fresh thyme, and season with salt and pepper, then toss gently.
  6. Spread the seasoned carrots out in a single layer on the baking sheet.
  7. Roast the carrots in the oven for about 30 to 35 minutes, flipping halfway through.
  8. Once roasted, remove from the oven and sprinkle with parsley and optional lemon juice.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 18gProtein: 1gFat: 3gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 8gVitamin A: 9000IUVitamin C: 6mgCalcium: 40mgIron: 0.5mg

Notes

Use fresh rosemary and thyme for the best flavor. Cut carrots evenly for uniform roasting. Store leftover carrots in an airtight container for up to 5 days.

Tried this recipe?

Let us know how it was!