Roasted Rainbow Carrots with Parsley & Thyme

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

1. Preheat the oven to 400 degrees, preferably on convection roast.
2. 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.
3. Spread in an even (single) layer in the prepared pan. Cover with foil, and place in the oven for 30 minutes.
4. 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.
5. 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.

 One Year Ago:

• Ina Garten’s Carrot Cake Cupcakes
• Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar

Two Years Ago:

• Maple Dijon Roasted Rainbow Carrots
• Braised Brussels Sprouts with Pancetta

Three Years Ago:

• Moroccan-Spiced Roasted Carrots with Harissa & Maple Syrup
• Spinach, Swiss Chard, & Sweet Potato Gratin

Four Years Ago:

• Best Carrot Cake Ever
• Roasted Vegetables with Pomegranate Vinaigrette

Five Years Ago:

• Swiss Chard & Leek Gratin with Roasted Brussels Sprouts

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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