Recipes / Roasted Baby Carrots with Fresh Herbs
Roasted Baby Carrots with Fresh Herbs
This is the argument for true baby carrots in one dish: no peeling, no cutting, no shaping. They go on the pan whole and come off looking like they were plated by someone with time.
Ingredients
- 2 lb true baby carrots, tops trimmed to about an inch
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 sprigs fresh thyme
- 1 tbsp honey
- 1 tbsp butter
- 1 tbsp parsley, chopped
- 1 tsp lemon juice
Instructions
- Heat the oven to 425°F. High heat is what concentrates the sugar; a moderate oven steams them instead.
- Scrub the carrots but do not peel them. Trim the tops to about an inch and leave them on — they are most of the presentation.
- Toss with oil, salt, pepper and thyme sprigs and spread in a single layer. Crowding the pan is the main reason roasted carrots come out pale.
- Roast 20 to 25 minutes, turning once, until tender and browned at the edges.
- Drizzle with honey, dot with butter, return to the oven two to three minutes.
- Finish with parsley and lemon and serve hot.
Notes
Prep 10 minutes · Cook 25 minutes · Serves 6
Rainbow baby carrots are worth the upgrade here, but roast purple ones on a separate pan if you care about the color — the pigment bleeds. Rosemary works in place of thyme; use less.
