Garlic Herb Roasted Carrots
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This Garlic Herb Roasted Carrots recipe is your quick answer to a tasty side dish. Just toss, bake, and in no time, you’ve got a flavorful addition to your meal.
These Garlic Herb Roasted Carrots are my go-to when I need a quick yet flavorful side dish. With just a handful of pantry staples, I can turn ordinary carrots into a delicious treat. They’re so easy and pair perfectly with almost any meal!
- Garlic powder: Infuses the carrots with a rich garlic flavor. If you don’t have it, fresh minced garlic works great.
- Dried oregano, basil, parsley, thyme: These herbs elevate the dish, giving depth and aromatic essence. Fresh herbs can replace dried ones, but remember they are more potent in dried form, so adjust accordingly.
- Salt and pepper: Enhance the natural flavors of the carrots. Adjust according to taste and preference.
- Fresh carrots: The star of the dish. Baby carrots or colored carrots can be a playful alternative.
- Olive oil: Helps in roasting and brings out the rich flavors of the carrots. Can substitute with other oils like avocado or grapeseed.
Whipping up these garlic herb roasted carrots is a breeze! Just mix together your garlic and herbs, then sprinkle over your fresh carrots drizzled with a bit of olive oil. Pop them in the oven and let them roast to perfection. Before you know it, you’ll have a vibrant and flavorful side dish that’s as easy as it is delicious!
Serve With
Roast Chicken
Maple Mustard Glazed Salmon
Beer Can Chicken
Brined Roast Turkey Breast
Frequently Asked Questions
Do I need to peel the carrots before roasting?
You don’t have to, especially if you love a rustic touch. Just make sure you wash them really well. If you prefer a smoother texture, go ahead and peel them.
Can I use baby carrots for this recipe?
Absolutely! Baby carrots work wonderfully for this dish. Just adjust the roasting time as they might cook a bit faster than whole carrots.
How can I tell when the carrots are done?
A fork should easily slide into them when they’re perfectly roasted. If they’re tender and have a slight caramelization, they’re good to go!
Expert Tips
- Fresh vs. Dried Herbs: If you have fresh herbs on hand, they can be a fantastic swap! Typically, you’d want to use about three times the amount of fresh herbs as dried. So, if a recipe calls for 1 teaspoon of dried, use 3 teaspoons of fresh.
- Olive Oil Alternative: No olive oil? No problem! Melted butter gives the carrots a rich and delicious flavor. Or try avocado oil for a slightly nutty taste.
- High Heat is Your Friend: Roasting at a higher temperature ensures those carrots get a delicious crispy exterior while remaining tender inside. Just keep an eye on them to avoid overcooking!
Storage
This recipe is so easy to make and store! Just refrigerate in an airtight container and it’ll stay fresh for up to a week.
Discover More Delicious Recipes
- Italian Roasted Mushrooms And Veggies
- Perfect Thyme Skillet Potatoes
- The Ultimate Parmesan Roasted Broccoli
- Honey Roasted Carrots
- Brandy Glazed Carrots
- Pan Roasted Chicken And Vegetables
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Garlic Herb Roasted Carrots
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 pound fresh carrots (washed)
- 2 tablespoons olive oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 425℉. Lightly oil a baking sheet with cooking spray.
- In a small bowl mix the garlic, oregano, basil, parsley, thyme, salt and pepper together. Sprinkle the garlic herb mixture over the carrots along with the 2 tablespoons of olive oil. Toss everything together, making sure each carrot is seasoned with the garlic and herb mixture.
- Arrange the carrots in a single layer on the baking sheet and bake for 25-30 minutes or until fork tender.
Notes
- If you use fresh herbs, cook the carrots for 20 minutes and mix them with the herbs for the last 10 minutes of cooking to avoid having the herbs burn. Fresh herbs can be substituted at a 3:1 ratio.
- This recipe is so easy to make and store! Just refrigerate in an airtight container and it’ll stay fresh for up to a week.
- For best results, use fresh carrots with a similar size for even cooking.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
What a nice change for a vegetable, all the family enjoyed them.
It’s fantastic to hear that the carrots were a hit with the whole family! Vegetables really do come to life with a little roasting and seasoning magic, don’t they? Thanks for sharing your success! 🥕✨
Ces carottes doivent être délicieuses ! j’ai très envie d’y goûter. Merci pour toutes ces super recettes, bien expliquées. Bonne soirée.
Thank you very much! I’m delighted that you like the recipe.
Roasted carrots, then vacuum packed, how long can they keep in the freezer ?
If you’ve roasted carrots and then vacuum packed them, they can generally last in the freezer for up to 6 to 8 months while retaining good quality.
This is an all around 👍
Easy, quick and delicious!
Hands-down not just one of the best carrot recipes, but one of the best veggie recipes ever. It is indeed insanely easy and foolproof!
Just finished making this recipe ahead of time for Christmas dinner. The house smelled so good. We have issues in the family regarding oregano, so I substituted savoury instead. Took them out of the oven when they were al dente. Soooo good.
I am confused about how to get all the herbs and the olive oil on these carrots. Do you put the olive oil on the carrots first and then sprinkle the herbs on? Or do you mix the olive oil and herbs together to make a sort of paste and then spread it on the carrots? Sorry if these are dumb questions.
Not a dumb question, either or works. The way I did it here is drizzled the olive oil over the carrots then the herbs, and then just rubbed them in.
Melt in your mouth delicious!
Absolutely!
Carrots turned out great! I put them under broiler to make sure the outside was crisp and carrots firm. They were done in about 7 minutes…but watched them closely. Have not cooked carrots as a side dish before and loved this recipe. Really like that OO was used instead of butter to make it healthier.
Omg I have become addicted to these carrots! I rarely ate them before as I just didn’t care for the blandness but wow. This is definitely a recipe I will use for life. I’ve already passed it on to everyone I know lol.
Love this recipe!
Very tasty and the texture was firm and moist not at all mushy
They don’t look peeled but I just want to double check – no peeling, right? Just wash, season, and roast? (Seems too simple!)
Correct, of course you could peel them if you wanted to. It is that simple. 🙂
Can you use fresh herbs?
Sure, I just probably wouldn’t add them till the end.
I made these for lunch today. Easy and taste awesome. Glad I’ve got plenty to rewarm for dinner.