Roasted Carrots With Fresh Herbs

Ellice Mccoy: "this was delicious. simple to make and I'll make…" Read More


  • 5 carrots (peeled)
  • olive oil spray
  • 1/4 cup fresh parsley (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon fresh thyme leaves
  • salt
  • pepper
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    Made it

    NutritionView More

    Sodium10% DV250mg
    Fat1% DV0.5g
    Protein2% DV1g
    Carbs3% DV10g
    Fiber12% DV3g
    Calories45Calories from Fat4.5
    Total Fat0.5g1%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat4.5
    Total Carbohydrate10g3%
    Dietary Fiber3g12%
    Vitamin A260%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Ellice Mccoy 4 months ago
    this was delicious. simple to make and I'll make it again and again
    komal bansal 5 months ago
    Easy to make and delicious in taste
    Kelly Riley 6 months ago
    I baked for 25mins at 400 and they weren’t “crispy” like I thought they’d be (despite being cut relatively thin like in the main picture) but still a delicious and easy side dish! I’ll def make again
    Heather M. 6 months ago
    I loved these carrots so much i did the dame thing with asparagus!!!
    Louise Gallagher 8 months ago
    loved it deffo make again
    Evan Morris 10 months ago
    good, bit could use some salt. also, cooking time is heavily dependent on carrot thickness
    Nada 10 months ago
    So delicious and easy to make.
    Mark 10 months ago
    Great! I’ll make this again.
    YumChef a year ago
    it is great side dish
    Caroline Ellis a year ago
    Turned out great. I’d recommend cooking them closer to 30/35 min. I plan on telling my parents about this recipe. My stepdad has lupus and is diabetic. This is a perfect side dish that’s low in carbs and sugar for him to eat that is quite delicious as well.
    Leah Thomson a year ago
    I think maybe I put too much thyme or maybe just don't like thyme that much, but these didn't really mesh well with me and I know it's because of one of the spices. I love rosemary and don't mind parsley, so I'm pretty sure thyme is the culprit here. Willing to try again with less thyme / more rosemary because I love carrots!
    Ray Wagner a year ago
    Makes less than think. Excellent taste!
    Valerie R. a year ago
    I didn’t have thyme, but even without it these carrots were great. I used a small bit of olive oil which I rubbed on the carrots instead of the spray oil and baked them for 28 minutes at 400 degrees.
    Jenny Gray a year ago
    Another winner! Next best thing to French fries
    Shanna H. a year ago
    These are sooo good!