This carrot recipe is highly nutritious; it is high in vitamins, nutrients, fiber and antioxidants. Besides being super delicious, it’s the perfect low carb, low calorie side dish. It pairs perfectly with any of our chicken recipes, like this Roasted Porcini Chicken, or any meat entrée, like our favorite Garlic Stuffed Ribeye Roast. I hope you will add this healthy side dish to your menu. Happy Cooking! Please like, share and subscribe to our YouTube Channel. Thanks.
This is an easy and delicious side dish. Goes well with chicken or any meat.
- 2 pounds carrots organic preferred
- 2 tablespoons extra virgin olive oil or enough to thoroughly coat the carrots
- 2 teaspoons garlic crushed
- 2 teaspoons fresh thyme leaves finely chopped
- 1 tablespoons fresh parsley finely chopped
- 1 teaspoon sea salt or kosher. Adjust for your diet
- 1/2 teaspoon freshly ground black pepper
PREHEAT OVEN 425F DEGREES
Peel and rinse the carrots. Use a sharp knife to cut the carrots in half, lengthwise.
Note: If the carrots are small, you can leave them whole.
Place the carrots on a 1/2 sheet pan lined with parchment paper.
Note: The parchment paper makes cleanup easy.
Drizzle the olive oil on top of the carrots.
Sprinkle the garlic, thyme and parsley on top of the carrots.
Season with salt and pepper.
Mix to coat the carrots thoroughly with all the ingredients.
Spread the carrots in a single layer.
Roast the carrots for 25 minutes. Remove the carrots from the oven and test with a fork. It will be fork tender with an al dente crunch.
Note: Depending on the size of the carrots you use, the cook time will vary – 20 to 25 minutes.
Transfer to a platter. Plate and serve with your favorite entree. Enjoy.
Get the video tutorial here > Roasted Carrots Tutorial.
Recommended nutrition may vary depending on serving size.