It is so important to balance heavier holiday meal side dishes with clean and relatively healthy vegetable sides. I loved the colors in this dish. Our unseasonably warm weather allowed me to incorporate freshly cut parsley and thyme from my herb garden too. Delicious. 🙂
This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. It was inspired by a roasted carrot antipasto the author sampled at Oliveto Cafe in Oakland, California. I doubled the recipe for our Thanksgiving feast.
Yield: Serves 6
- 2 pounds carrots, preferably rainbow carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- 3 tablespoons extra virgin olive oil
- coarse salt
- freshly ground pepper
- 1 teaspoon fresh thyme leaves, chopped
- ½ teaspoon oregano
- 3 tablespoons finely chopped flat-leaf parsley
- Preheat the oven to 400 degrees, preferably on convection roast.
- Line a rimmed sheet pan with parchment paper. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even (single) layer in the prepared pan. Cover with foil, and place in the oven for 30 minutes.
- Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.
- Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
- Advance preparation: These will keep for four to five days in the refrigerator.
Two Years Ago:
Three Years Ago:
- Moroccan-Spiced Roasted Carrots with Harissa & Maple Syrup
- Spinach, Swiss Chard, & Sweet Potato Gratin
Four Years Ago:
Five Years Ago:
Love these nicely roasted rainbow carrots !
I LOVE rainbow carrots- they’re just so pretty! Thank you so much. 🙂
I love the simplicity of this recipe – the carrots can really shine! But what I really love is that gold-rimmed serving dish. Old or new?
Thank you so much, Mimi- I love the dish too. 🙂 My Mother-in-Law brought it this Thanksgiving to complete the beautiful china set that she’s passed down to us.
Do you happen to know the name of the china? Sorry, but I’ve been looking for white/cream dishes with gold rims…
Yes! It’s Rosenthal from Germany. My in-laws have been married over 50 years and it’s their wedding china. ❤
Me too! What dish is that?!? Haven’t seen it on the blog. Beautiful!
Isn’t it lovely!?!? My Mother-in-Law brought it for us when she came for Thanksgiving weekend. It’s part of their wedding china. Beautiful! ❤
I love the mix of colours in these carrots. I cook roast carrots quite often but have never added herbs – I will do next time, thanks
I don’t usually add herbs either! It made the roasted veggies a little more special for our Thanksgiving feast. 🙂