This basic technique for roasted carrots is a simple way to make a savory healthy side dish for any meal.
8 large carrots, peeled and cut into 1-inch chunks, approximately 1.75 lbs
1 large sweet onion, peeled and cut into 1-inch chunks, optional* see tip
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon freshly ground pepper
- Preheat oven to 425 degrees F.
- Toss carrots and onions in a large bowl with oil, thyme, rosemary, salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes. Serve hot.
Tip* If you prefer to make this recipe without onions, simply increase the amount of carrots to 2 1/4 pounds.
How To Reheat Roasted Carrots
- Reheat In The Microwave: I do so in the microwave, covered for three minutes.
- Reheat In The Oven: You can also do so in the oven. Set them in a glass baking dish, and cover them with foil. Bake them at 350 degrees F for 20 minutes to heat them through.
- Serving Size: 2/3 cup
- Calories: 111 calories
- Sugar: 8 grams
- Sodium: 286 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 2 g