Oven-Roasted Carrots with Parsley and Thyme

Name: Oven-Roasted Carrots with Parsley and Thyme
Prep time: 20 min
Cook time: 1 h
Ingredients: 2 pounds rainbow carrots (peeled, cut into even chunks (about 10 carrots)); 2 tbsp extra virgin olive oil; ½ tsp salt (to taste); ½ tsp black pepper (freshly ground, to taste); 1 tsp thyme; ½ tsp oregano

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Prep Time: 20 minutes

Cook Time: 60 minutes

Servings: 6

Author : Michelle Johnson Jerome

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Oven-Roasted Carrots with Parsley and Thyme

Ingredients

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2 pounds rainbow carrots (peeled, cut into even chunks (about 10 carrots))2 tbsp extra virgin olive oil½ tsp salt (to taste)½ tsp black pepper (freshly ground, to taste)1 tsp thyme½ tsp oregano

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Instructions

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Step 1

Preheat the oven to 400°F

Step 2

Line a sheet pan with parchment paper.

Step 3

Mix the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme, and oregano. I love to use tongs to mix vegetables, oil, and seasonings.

Step 4

Spread the carrots in a single layer on the pan. Cover with foil, and place in the oven for 30 minutes.

Step 5

Uncover, and if the carrots are not tender, turn the heat down to 375°F and return to the oven for 10 to 25 more minutes. Make sure to check them. They are done when they are tender.

Step 6

Option to add 3 tbsp parsley, stir gently, and taste and adjust salt and pepper.

Step 7

Serve hot, reheated, or cold.