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: