Herb-Roasted Carrots

Let’s move on to day 4 of the Thanksgiving extravaganza! This is probably one of the easiest side dishes that you could make to accompany your turkey and stuffing. And who doesn’t like carrots? Especially when they are roasted and caramelized with tons of herbs? No one, I assure you.


When I was younger, my grandma would make this delicious carrot dish that involved brown sugar. Um, yes. It was amazingly sweet. I’ve never asked her for the recipe (I’m not even sure there is a recipe), but I’m pretty sure she just dumped some brown sugar goodness over those babies and stuck them in the oven. Today, we’re going to act like healthy kids and stick with the herbs. We’ll play with the brown sugar on another day. I’m telling you though, you aren’t going to miss it, these carrots have SO much flavor and just taste naturally sweet.


This is obviously not just a Thanksgiving day side, this is a great recipe to have when you need a vegetable side dish to go with just about anything. The carrots can be served hot, but they are just as delicious when served at room temperature. This dish is a great make ahead, which can be a life saver when you have 27 dishes going all at the same time.


Herb-Roasted Carrots

Yield: Serves 4


  • 8-10 carrots (2 bunches)
  • 1/4 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • pinch of salt
  • 1-2 tbsp extra virgin olive oil


  1. Preheat oven to 400 degrees.
  2. Cut off the green parts of the carrots and wash under cold water.
  3. Toss together the carrots, oil, herbs and salt.
  4. Put carrots on a baking sheet and bake for 20 minutes, until soft and slightly golden.

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