Herbed Roasted Carrots

These sweet roasted carrots are enhanced by the earthy aroma of fresh thyme and a hint of sea salt. Roasting caramelizes the edges, creating a tender yet slightly crisp texture that makes this dish both simple and elegant. Whether served as a side dish or part of a vibrant spread, these carrots are a delicious and nourishing addition to any meal.

Chef’s Tip

Ingredients

2 lbs rainbow carrots, halved lengthwise if thicker than 1 inch
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1-2 tablespoons fresh thyme leaves, finely chopped

Directions

Preheat the Oven: Set oven to 400°F (200°C).
Prepare the Carrots: Wash the carrots well and trim off the tops. If they are wider than 1 inch, cut them in half lengthwise for even roasting.
Season & Coat: Place the carrots on a bare baking sheet. Drizzle with olive oil, then sprinkle with sea salt, black pepper, and thyme. Toss to coat evenly.
Roast to Perfection: Spread the carrots in a single layer and roast for 20 minutes, flipping halfway through. If using larger carrots, check for tenderness and cook longer if needed.
Taste & Adjust: Remove from the oven, sprinkle with extra thyme, and adjust seasoning if necessary. Serve warm.