Roasted Carrots with Herbs and Garlic

Garlic and herb roasted carrots are delicious and flavourful, easy to make, and the perfect vegan holiday side dish for Easter or Thanksgiving - or for any time of the year.

1 lb baby carrots, rinsed, scrubbed and tops trimmed to 1” (approximately 2 bunches)
1 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
½ Tbsp. Italian seasoning
½ tsp. sea salt
¼ tsp. black pepper, freshly ground

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Place carrots on a large half sheet baking pan and add olive oil, garlic, Italian seasoning, salt, and pepper. Toss to combine.

Arrange the carrots in a single layer and place baking sheet into the preheated oven.

Bake for 35-40 minutes until tender. Note that you will need to increase the cook time if using larger carrots.

Makes 3-4 servings.

Cook’s Notes:

• Peel the carrots: You can clean and scrub the carrots or peel them using a potato peeler for a more polished look and smoother texture. It's totally optional though.
• Spread them evenly: Be sure to spread the carrots out evenly in a single layer on the baking sheet. If you overcrowd them, the carrots will not result in as crispy as a texture that you get from roasting and instead will be steam cooked.
• How to check doneness: The time it takes to roast these carrots really depends on the size of your baby carrots and how hot your oven actually gets. You can check for doneness by piercing the carrots with a fork. If they slide out easily, that means they are fork tender and ready.
• What to do with leftovers: You can enjoy leftovers as a side dish, just like you did when you made the recipe. Or you can repurpose them into a Roasted Carrot and Ginger Soup (which can be stored even longer in the freezer.) or a Roasted Carrot Salad.

Variations:

• Chop up the carrots: You don't have to roast these baby carrots whole. Instead chop them up into bite sized pieces and toss with seasoning. You will need to decrease the cook time to about 30 minutes.
• Add a Glaze: Give these roasted carrots a sweet twist with a drizzle of honey or maple syrup after roasting. Another delicious glaze to add is balsamic reduction. It's sweet and tangy.
• Make it spicy: Like to heat things up? Add in some smoked paprika, a pinch of cayenne pepper powder, or a sprinkle of red chili flakes.
• Serve with fresh herbs: Make these herb roasted carrots even more herby with a sprinkle of fresh herbs on top when serving. Try parsley, dill, or thyme.
• Add nuts: Add some crunch and flavour by adding some chopped nuts on top for serving. We like these with toasted pecans, walnuts, or almonds.

Storage:

• How to store fresh uncooked carrots: When stored properly, whole raw carrots will stay fresh for up to four weeks. Yes, four weeks. To prolong their shelf-life, you can store them in an airtight container filled with cold water, and replace the water every few days.
• How to store roasted carrots: Honey roasted carrots keep in the refrigerator in an airtight container for up to 4 days. I do not recommend freezing them.
• How to reheat: Reheat roasted carrots in a 350°F (180°C/160°C fan, Gas Mark 4) preheated oven or air fryer until warmed through, about 5-10 minutes.
• How to Freeze: Once cooled to room temperature, store the roasted carrots in a freezer bag or airtight container. Freeze for up to 3 months. Allow to thaw overnight in the fridge before reheating or add directly to soups and other stovetop recipes. If planning to add leftovers to soups, I recommend chopping up the carrots before freezing so that you can easily add them to your cooking pot from frozen.