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Roasted Carrots with Parsley and Thyme

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Roasted Carrots with Parsley and Thyme | 31Daily.com

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Roasted Carrots with Parsley and Thyme — an easy side dish that’s incredibly delicious, any season of the year. Tender, naturally sweet, and roasted to perfection. And if you’d like to sweeten it up a bit more, drizzle with honey butter.

With a mere 5 minutes of prep, it’s too quick and easy to pass up. A perfect side for holidays, spring dinners, or when a fresh crop of carrots is harvested from the garden.

Roasted Carrots with Parsley and Thyme | 31Daily.com

If you like carrots on the sweet side, drizzle them with a combined honey butter sauce and finish with chopped fresh parsley. About 20 minutes to roast in the oven, and these little beauties are ready for the table.

Really, they’re almost like candy, they’re so good.

Roasted Carrots with Parsley and Thyme | 31Daily.com

Roasted Carrots with Parsley and Thyme | 31Daily.com

Roasted Carrots with Parsley and Thyme

Roasted Carrots with Parsley and Thyme -- an easy side dish that's incredibly delicious, any season of the year. Tender, naturally sweet, and roasted to perfection. And if you'd like to sweeten it up a bit more, drizzle with honey butter.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Stephanie Wilson

Equipment

  • sheet pan

Ingredients 

  • 8-12 carrots
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh parsley leaves
  • drizzle of combined honey and melted butter 1 tablespoon each, optional

Instructions

  • Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick cooking spray.
  • Place carrots in a single layer on the prepared baking sheet. If the carrots are thick, cut them in half lengthwise. In a small bowl combine olive oil and thyme and brush over the carrots; turning to coat. Season with salt and freshly ground pepper.
  • Place in the oven and bake for 20 to 25 minutes or until tender.
  • This step is optional, but if you like carrots on the sweet side, melt 1 tablespoon of butter in a small saucepan until lightly brown, about 2 minutes. Remove from the heat and stir in the honey.
  • When the carrots are tender, remove them from the oven and transfer to a serving plate. While still hot, drizzle with the honey butter, if you like, and sprinkle with freshly chopped parsley.

Nutrition

Calories: 75kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 56mg | Potassium: 262mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13594IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Side
Cuisine: American
Keyword: roasted carrots, sheet pan carrots
Roasted Carrots with Parsley and Thyme | 31Daily.com

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