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Simple herb roasted carrots

Simple, but flavorful side dish.
Prep 5 minutes
Cook 30 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients 

  • 1 kg 2 pounds rainbow carrots; scrubbed (or peeled), rinsed and patted dry
  • 4 TBSPs olive oil
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon Mediterranean herb salt
  • a few sprigs of fresh rosemary chopped
  • chopped parsley / herbs for serving optional

Instructions

  • Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper and arrange carrots all over in a single layer. Drizzle them with oil, then distribute the oil all over the carrots with your hands. Lastly, sprinkle all with salt and rosemary.
  • Bake for 30-40 minutes (depending on the thickness of the carrots), until slightly brown and tender (you should be able to easily stick a fork or a knife in them).
  • Remove from oven, transfer to a serving plate and sprinkle with more herbs.

Notes

You can roast other vegetables, like cauliflower or broccoli, the same way.
You'll notice a few carrots look almost black - they're not burnt, but the really deep purple carrots only turn darker when baked.