Roasted Herb Carrots
Let’s take your carrot game to the next level with these Herb Roasted Carrots!
Fancy them up a bit…
Carrots are a staple. The little ones are perfect for quick snacks and lunch boxes. You can roast them up super quick for weeknight sides. Throw them into salads, in stir fry or in desserts.
For the Holidays though we like to maybe give them a little extra love and fancy them up a bit with some Herbs de Provence and maybe some extra butter… I mean it is the holidays after all. If you do not have Herbs de Provence on hand you can use any combo of herbs you have. I love just rosemary or a combo of thyme and rosemary. Parsley is also always a good option.
Carrots are not just orange
Most carrots are orange…but I am a BIG fan of these colorful smaller carrots.
First they are just so pretty. I love the pop of color they add… orange, purple, yellow… so fun! Secondly, I love the flavor. These skinny little ones are a little sweeter and just bursting with tons of flavor, especially when you roast them. Lastly, they are just so darn cute. I mean even the non-carrot lovers will love these!
If you cannot find the multi-colored ones that is ok… you can use the regular carrots. I do recommend using the smaller, thinner carrots though. I just prefer them more.
It is Carrot time!
Ingredients
- 1 lb Fresh Carrots, I prefer to long skinny ones
- 2 Tbsp Oilive OIl
- 1 Tbsp Butter, melted
- 1 Tbsp Herbs de Provence (or 1/4 tsp each oregano, basil, parsley & thyme)
Instructions
- Preheat oven to 425
- Line a rimmed baking sheet with parchment paper, set aside
- Wash & dry carrots, trimming as needed
- In a large bowl mix together olive oil, butter and herbs de provence
- Toss carrots with herb mixture, making sure carrots are evenly coated
- Spread carrots into an even layer onto prepared pan
- Roast for 20-25 minutes, or until carrots are tender and starting to brown
- Remove and serve immediately or at room temperature if needed
- ENJOY!
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