Description
Sweet and tender Oven Roasted Carrots with fresh herbs and simple seasonings add color and flavor to any dinner.
Ingredients
Ingredients:
- 2 pounds peeled petite whole carrots or baby carrots
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh herbs (rosemary, sage and thyme), divided
- Kosher salt
- Ground black pepper
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
- Place the carrots on the prepared baking sheet and drizzle with olive oil. Toss to coat.
- Add the minced garlic and sprinkle with 1 tablespoon of the chopped fresh herbs and then toss to coat again.
- Spread them into a single layer and sprinkle generously with salt and pepper.
- Roast the carrots, rotating the pan and turning the carrots a few times, until tender when pierced with a fork, about 25 to 30 minutes.
- Transfer to a serving platter and sprinkle with the remaining chopped fresh herbs before serving.