Roasted tender carrots are easy to make. This savory version has garlic and parsley added to enhance the flavors. It is pretty dish that compliments any meal
Course Appetizer, Side Dish
Diet Gluten Free, Vegan, Vegetarian
Keyword Roast carrot
Prep Time 5minutes
Cook Time 20minutes
Total Time 30minutes
1 - 1 1/2 lbCarrots (500g)
1/4 CupsParsley leaves
1/2 TspSalt Use per taste
1/2 TspFreshly Ground Black Pepper
2 - 3TbspOlive Oil
Alternate Herbs/spices to use (See Notes)
1/4 TspCrushed Red Pepper
1/2 TspPowdered Ginger
Wash and trim the carrots. If the carrots are thick halve them lengthwise and cut to desired length.
Pre -heat the oven to 425°F (220°C).
Line a sheet pan with aluminium foil (optional). Toss the carrots with oil,salt and pepper. Arrange the carrots evenly in the pan. Roast for 10 -15 minutes or until the edges begin to brown.(Note)
Add the spices
Skin and mince the garlic finely. Finely chop the parsley. Remove the carrots from the oven. Check to see if it is cooked through. Return t the oven for 5- 10 minutes if needed. Sprinkle the minced herbs on top. Add more salt and pepper to taste if needed. Toss to coat evenly. Move the carrots close into a pile and return to the oven for 5 minutes
Season And Serrve
Remove the carrots from the pan and serve!
Initial cooking time of 10 - 15 minutes is enough for tender bunched carrots. For thicker versions increase the cooking time to 20- 25 minutes. Crushed red pepper can be added to any combination Ginger and cinnamon will give a warm aroma. This version is perfect to serve along with any spicy main/side dishes.When not available dry herbs can be substituted for fresh. When using dry herbs use about 1/3 of the quantity of fresh