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Tender, sweet carrots roasted until perfectly caramelized, tossed with fragrant garlic and fresh herbs. An incredibly simple, versatile, and delicious side dish for any meal.
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the prepared carrots, olive oil, fresh thyme leaves, salt, and black pepper. Toss well until the carrots are evenly coated.
Spread the seasoned carrots in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan to ensure they roast and caramelize rather than steam.
Place the baking sheet in the preheated oven and roast for 20 minutes.
After 20 minutes, carefully remove the baking sheet from the oven. Sprinkle the minced garlic over the carrots and toss gently to combine.
Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the carrots are tender when pierced with a fork and have golden-brown, caramelized edges.
Remove from the oven. Transfer the roasted carrots to a serving platter, garnish with fresh chopped parsley, and serve immediately.
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Tender, sweet carrots roasted until perfectly caramelized, tossed with fragrant garlic and fresh herbs. An incredibly simple, versatile, and delicious side dish for any meal.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 163.78 calories per serving with 2.51g of protein, it's a beginner-friendly recipe perfect for side or snack.
Add 1 tablespoon of maple syrup and 1/4 teaspoon of red pepper flakes along with the garlic for a sweet and spicy kick.
Swap thyme for 1 teaspoon of dried oregano. After roasting, squeeze the juice of half a lemon over the carrots and sprinkle with crumbled feta cheese.
Add 1/2 teaspoon of ground cumin and 1/4 teaspoon of smoked paprika to the initial seasoning mix for a warmer, earthier flavor.
Feel free to add other root vegetables like parsnips, sweet potatoes, or red onions. Cut them to a similar size as the carrots for even cooking.
Carrots are rich in beta-carotene, an antioxidant that the body converts into Vitamin A. Vitamin A is essential for maintaining good vision, especially in low light, and protecting the surface of the eye.
As a good source of dietary fiber, carrots help maintain digestive health by promoting regular bowel movements and feeding the beneficial bacteria in your gut.
The Vitamin A in carrots plays a vital role in strengthening the immune system. The antioxidants also help protect the body's cells from damage caused by free radicals.
Yes, roasted carrots are very healthy. They are an excellent source of beta-carotene (which converts to Vitamin A), fiber, and antioxidants. Roasting enhances their natural sweetness without needing much added sugar or fat.
One serving of these roasted carrots, which is approximately 1 cup, contains around 140 calories. Most of the calories come from the natural sugars in the carrots and the olive oil.
Absolutely! Baby carrots are a great time-saver. You can leave them whole. You may need to reduce the total roasting time by 5-10 minutes, so check for tenderness after about 25 minutes.
Soggy carrots are usually a result of overcrowding the baking sheet. When too close together, the carrots steam instead of roast. Ensure they are in a single layer with space between them. A lower-than-specified oven temperature can also contribute to this.
Yes, you can. Roast them as directed and store in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes until heated through.