Herb Roasted Carrots
Never fight to get someone to eat their vegetables again! With this recipe there will be none left.
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Herb Roasted Carrots
Never fight to get someone to eat their vegetables again! With this recipe there will be none left.
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| Servings | Prep Time |
| 2pounds | 5minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 2lbs carrots
- 4tbs olive oil
- 2tbs balsamic vinegar
- 1tbs fresh thyme, chopped
- 1tsp oregano
- 5cloves garlic
- 2tbs fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 F.
- Cut the carrots to a uniform thickness or pieces. I kept mine whole, cutting some of the bigger ones in half. You can also cut them into 2 inch chunks.
- Whisk together olive oil, vinegar, thyme, and oregano.
- Toss the carrots in the olive oil mixture then spread on a baking sheet. Add salt and pepper, to taste.
- Cut the garlic cloves in half, leaving smaller ones whole, then mix in with the carrots.
- Roast until tender, 35-40 minutes. Stir the carrots half-way though.
- Garnish with fresh parsley when ready to serve.