Roasted Carrot Sticks Herbs (Print Version)

Tender carrot sticks roasted with thyme, rosemary, and garlic for a simple, flavorful side.

# What You Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks

→ Herbs & Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp dried thyme
04 - 1 tsp dried rosemary
05 - 1/2 tsp garlic powder
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Optional Garnish

08 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, thyme, rosemary, garlic powder, salt, and pepper until evenly coated.
03 - Spread the carrots in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, turning once halfway through, until the carrots are tender and slightly caramelized.
05 - Transfer to a serving plate and garnish with fresh parsley if desired. Serve warm.

# Expert Tips:

01 -
  • Carrots go sweet and almost candy-like when roasted, nothing like their raw crunch.
  • You can throw them together in under ten minutes and let the oven do the real work.
  • They taste just as good cold the next day, which is when I find myself eating them straight from the fridge.
02 -
  • The halfway turn is not optional—it's what saves you from pale carrots on one side and burnt ones on the other.
  • If your dried herbs have been in the cupboard for over a year, they're probably giving you their ghosts instead of their flavor, so taste as you go and add more if needed.
03 -
  • Cut your carrots as evenly as you can so they roast at the same speed—the thinner ones will caramelize while the thicker ones catch up to tender.
  • Don't wash your bowl right after tossing; that little bit of herbed oil clinging to the sides means more flavor on every carrot.

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