This recipe for herb-roasted carrots is another Ina Garten-inspired recipe that I love. It's been a staple recipe in my house for years. These carrots are a cinch to make. Don't skip the fresh dill, it's the perfect enhancement to bring out the natural sweetness of the carrots. I added some fresh orange zest to the recipe to really make these carrots sing.

Herb Roasted Carrots make the perfect side dish for just about any meal. I love making this simple side dish recipe for holidays and special occasions. It's effortless to make and elegant to serve. Not to mention, they are crazy delicious!!
I call these carrots veggie candy!
This simple carrot recipe will be a hit at your next holiday meal!
Easy Herb Roasted Carrots
Ingredients:
12 carrots, peeled and sliced diagonally in 1 ½ inch slices
3 tablespoon good olive oil
1 ¼ teaspoon kosher or sea salt
½ teaspoon fresh ground black pepper
1 teaspoon fresh orange zest
2 tablespoon fresh dill
Preheat oven to 400 degrees. If your carrots are thick, cut in half lengthwise before slicing into large chunks.
Toss them will all the other ingredients. Transfer to a sheet pan and roast for 20 minutes, until brown and tender.
Garnish with fresh herbs and serve.
These oven-roasted carrots are addicting!
Oven Roasted Carrots
Equipment
- Oven
Ingredients
- 12 carrots peeled and sliced diagonally into 1 ½ inch slices (If your carrots are thick, cut in half lengthwise before slicing into large chunks.)
- 3 tablespoon extra virgin olive oil
- 1 teaspoon fresh orange zest
- 1 ¼ teaspoon kosher or sea salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoon fresh dill or parsley
Instructions
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl and whisk to combine. Toss carrots in mixture to coat.
- Transfer to a sheet pan and roast 20 minutes, or until browned and tender. Garnish with additional fresh dill, if desired.
Nutrition
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