The combination of flavors in this dish should please everyone at the table. Oven roasting carrots brings out their natural sugars and the mixture of herbs used helps to offset the sweetness of the carrots. Carrots offer numerous nutritional benefits such as being high in fiber and vitamin A. 2 pounds of carrots may seem like a lot, however, at our house, we just can’t get enough of them. This recipe is definitely worth a try, especially if you like savory verses sweetened carrots…
Serves 6 (ish).
2 lbs carrots (or 1 lg bag), peeled
2 tbs extra virgin olive oil
kosher salt and freshly ground pepper
2 tsp fresh thyme, coarsely chopped
1 tsp fresh oregano or marjoram, coarsely chopped
3 tbs fresh parsley
Pre-heat the oven to 400 degrees.
Meanwhile, cut the peeled carrots in half and cut the halves in to halves, fourths, or sixths, depending on size of the carrots. You want them to be similar in size so they will cook evenly.
Place the carrots in large bowl and toss with the extra virgin olive oil, the thyme, oregano, and 1 tablespoon parsley. Season with about a teaspoon each of kosher salt and freshly ground pepper.
Arrange the carrots on a prepared baking sheet in one layer. Cover the carrots with a piece of tin foil and place in the oven for 25 minutes. Remove from oven and toss the carrots to ensure they are not sticking to the pan. Place back into the oven uncovered and cook another 15 minutes or until they are nice and tender. Season with the remaining fresh parsley and serve. Can be served at room temperature as well.