Thyme and Rosemary Carrots are a simple yet flavorful side dish that brings out the natural sweetness of carrots, enhanced with the aromatic notes of fresh thyme and rosemary. Roasting the carrots allows them to caramelize slightly, giving them a tender texture with a subtle crisp. The herbs infuse the carrots with a fragrant, earthy flavor that pairs beautifully with a variety of main dishes, from roasted meats to vegetarian entrees. This easy-to-make dish is perfect for holiday gatherings or weeknight dinners, adding both color and flavor to your meal.
Ingredients:
- 1 lb carrots, peeled and cut into sticks or rounds
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp honey (optional, for added sweetness)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, fresh thyme, rosemary, minced garlic, salt, and pepper. If you like a touch of sweetness, drizzle in the honey and mix well to coat the carrots evenly.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through for even cooking.
- Once done, remove from the oven and garnish with fresh parsley if desired.
Enjoy your Thyme and Rosemary Carrots as a fragrant and delicious side dish that complements any meal!
