Simple Roasted Carrots with Herbs

• •2 lb carrots, peeled and cut into 1-inch thick pieces
• •2 tablespoon olive oil
• •1 tablespoon fresh rosemary, finely chopped
• •1 tablespoon fresh thyme leaves, picked
• •0.5 teaspoon sea salt
• •0.3 teaspoon black pepper, freshly ground

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.

2. 2

   In a large mixing bowl, combine the peeled and cut carrots, olive oil, finely chopped fresh rosemary, fresh thyme leaves, sea salt, and freshly ground black pepper. Toss everything together thoroughly until the carrots are evenly coated with the oil and seasonings.

3. 3

   Spread the seasoned carrots in a single layer on the prepared baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to allow the carrots space to roast and caramelize rather than steam.

4. 4

   Roast for 25-35 minutes, or until the carrots are tender-crisp in the center and lightly caramelized and slightly browned at the edges. For even cooking and browning, toss the carrots gently with a spatula halfway through the roasting time.

5. 5

   Remove the roasted carrots from the oven and transfer them to a serving dish. Serve immediately as a flavorful main dish or a hearty side.

Chef's Tips

• 💡For the best results and even cooking, ensure all carrot pieces are cut into similar sizes.
• 💡Avoid overcrowding the baking sheet. Roasting in a single layer allows the carrots to caramelize properly, leading to a richer flavor and texture.
• 💡Experiment with other fresh herbs like dill, parsley, or oregano to customize the flavor profile.
• 💡A drizzle of honey or maple syrup during the last 10 minutes of roasting can add a touch of sweetness and enhance caramelization, if desired.