Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit.
- Peel the carrots and cut them into 2-inch segments. Then, quarter or cut into sixths lengthwise depending on size.
- Chop the thyme and set aside.
- Oil a sheet pan or baking dish large enough to fit all the carrots in a single layer.
- In a large bowl, toss the carrots with olive oil, salt, pepper, thyme, and oregano until evenly coated.
- Spread the seasoned carrots in an even layer on the prepared pan or baking dish. Cover with foil.
- Place in the preheated oven and roast for 20 to 30 minutes.
- After the initial roasting time, uncover the carrots. If they're not tender yet, reduce the oven temperature to 375 degrees Fahrenheit and roast for an additional 5 to 10 minutes.
- Once the carrots are tender, remove from the oven and sprinkle with chopped parsley. Gently stir to combine.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve the roasted carrots hot, warm, or at room temperature.
Notes
Pro Tips:
- Uniform Slicing: Ensure even cooking by cutting the carrots into uniform pieces. This helps prevent some pieces from becoming overcooked while others remain undercooked.
- Coating Evenly: Thoroughly toss the carrots in olive oil and seasonings to ensure each piece is evenly coated. This ensures maximum flavor distribution.
- Single Layer: Spread the carrots out in a single layer on the baking sheet to allow for proper air circulation and even roasting. Overcrowding can lead to uneven cooking.
- Honey Glazed Carrots: Drizzle the carrots with honey before roasting for a touch of sweetness.
- Citrus Infused Carrots: Add a splash of citrus juice (like orange or lemon) and zest to brighten up the flavor profile.
- Maple Dijon Carrots: Whisk together maple syrup and Dijon mustard, then toss the carrots in the mixture before roasting for a sweet and tangy twist.