Name: Herb-Roasted Tri-Colored Carrots Recipe
Ingredients: 2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces: The star of the show, carrots! Using tri-colored carrots (purple, yellow, and orange) not only adds a beautiful visual appeal to the dish but also offers a slight variation in flavor profiles. Each color variety brings its own subtle nuances, making the dish more complex and interesting. However, if you only have orange carrots on hand, don’t hesitate to use them – the recipe will be just as delicious. The diagonal cut is not just for aesthetics; it also increases the surface area of the carrots, allowing for more caramelization and better absorption of the herb and oil mixture. Ensure your carrots are peeled for a smoother texture and trimmed to remove any woody ends.; 2 tablespoons olive oil: Olive oil is essential for roasting vegetables. It not only prevents the carrots from drying out but also aids in caramelization, bringing out their natural sweetness. The healthy fats in olive oil also help in absorbing fat-soluble vitamins present in the carrots and herbs. Extra virgin olive oil is recommended for its richer flavor, but regular olive oil will work just fine. Ensure you drizzle the oil evenly to coat all the carrot pieces for uniform roasting.; 2 to 3 teaspoons fresh rosemary, finely chopped: Rosemary is a robust herb with a piney, fragrant aroma that pairs exceptionally well with root vegetables like carrots. Fresh rosemary is preferred for its intense flavor and aroma, which significantly enhances the dish. Finely chopping the rosemary ensures it distributes evenly and releases its flavor throughout the carrots during roasting. If you only have dried rosemary, use about 1 teaspoon, but remember that fresh rosemary is far superior in this recipe.; 1 teaspoon fresh thyme: Thyme is another classic herb that complements carrots beautifully. It has a slightly earthy and lemony flavor that adds depth and complexity to the roasted carrots. Like rosemary, fresh thyme is ideal for its vibrant flavor. Finely chop the thyme to ensure even distribution and flavor infusion. If using dried thyme, use about ½ teaspoon, but again, fresh is highly recommended.; 1 teaspoon salt, or to taste: Salt is a crucial ingredient in any recipe as it enhances the flavors of all other ingredients. For roasted vegetables, salt is particularly important to draw out moisture and promote caramelization. Start with 1 teaspoon and adjust to your preference. Remember that you can always add more salt at the end, but it’s harder to take it away. Kosher salt or sea salt are excellent choices for their clean flavor.; 1 teaspoon pepper, or to taste: Pepper adds a subtle warmth and a touch of spice to balance the sweetness of the carrots and the herbaceous notes of rosemary and thyme. Freshly ground black pepper is always preferable for its superior flavor compared to pre-ground pepper. Adjust the amount of pepper to your taste.; 2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped: Fresh parsley is added at the end of the roasting process to provide a fresh, herbaceous finish and a pop of color. Italian flat-leaf parsley is preferred for its stronger flavor compared to curly parsley. Finely chopped parsley should be sprinkled over the roasted carrots just before serving to retain its freshness and vibrant green color.; 2 teaspoons lemon juice, optional: A squeeze of fresh lemon juice at the end is an optional but highly recommended addition. The acidity of the lemon juice brightens up the dish, cutting through the richness of the olive oil and enhancing the flavors of the carrots and herbs. It adds a final layer of complexity and freshness that elevates the overall taste profile. Freshly squeezed lemon juice is always best.

Ingredients

Scale

2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces: The star of the show, carrots! Using tri-colored carrots (purple, yellow, and orange) not only adds a beautiful visual appeal to the dish but also offers a slight variation in flavor profiles. Each color variety brings its own subtle nuances, making the dish more complex and interesting. However, if you only have orange carrots on hand, don’t hesitate to use them – the recipe will be just as delicious. The diagonal cut is not just for aesthetics; it also increases the surface area of the carrots, allowing for more caramelization and better absorption of the herb and oil mixture. Ensure your carrots are peeled for a smoother texture and trimmed to remove any woody ends.

2 tablespoons olive oil: Olive oil is essential for roasting vegetables. It not only prevents the carrots from drying out but also aids in caramelization, bringing out their natural sweetness. The healthy fats in olive oil also help in absorbing fat-soluble vitamins present in the carrots and herbs. Extra virgin olive oil is recommended for its richer flavor, but regular olive oil will work just fine. Ensure you drizzle the oil evenly to coat all the carrot pieces for uniform roasting.

2 to 3 teaspoons fresh rosemary, finely chopped: Rosemary is a robust herb with a piney, fragrant aroma that pairs exceptionally well with root vegetables like carrots. Fresh rosemary is preferred for its intense flavor and aroma, which significantly enhances the dish. Finely chopping the rosemary ensures it distributes evenly and releases its flavor throughout the carrots during roasting. If you only have dried rosemary, use about 1 teaspoon, but remember that fresh rosemary is far superior in this recipe.

1 teaspoon fresh thyme: Thyme is another classic herb that complements carrots beautifully. It has a slightly earthy and lemony flavor that adds depth and complexity to the roasted carrots. Like rosemary, fresh thyme is ideal for its vibrant flavor. Finely chop the thyme to ensure even distribution and flavor infusion. If using dried thyme, use about ½ teaspoon, but again, fresh is highly recommended.

1 teaspoon salt, or to taste: Salt is a crucial ingredient in any recipe as it enhances the flavors of all other ingredients. For roasted vegetables, salt is particularly important to draw out moisture and promote caramelization. Start with 1 teaspoon and adjust to your preference. Remember that you can always add more salt at the end, but it’s harder to take it away. Kosher salt or sea salt are excellent choices for their clean flavor.

1 teaspoon pepper, or to taste: Pepper adds a subtle warmth and a touch of spice to balance the sweetness of the carrots and the herbaceous notes of rosemary and thyme. Freshly ground black pepper is always preferable for its superior flavor compared to pre-ground pepper. Adjust the amount of pepper to your taste.

2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped: Fresh parsley is added at the end of the roasting process to provide a fresh, herbaceous finish and a pop of color. Italian flat-leaf parsley is preferred for its stronger flavor compared to curly parsley. Finely chopped parsley should be sprinkled over the roasted carrots just before serving to retain its freshness and vibrant green color.

2 teaspoons lemon juice, optional: A squeeze of fresh lemon juice at the end is an optional but highly recommended addition. The acidity of the lemon juice brightens up the dish, cutting through the richness of the olive oil and enhancing the flavors of the carrots and herbs. It adds a final layer of complexity and freshness that elevates the overall taste profile. Freshly squeezed lemon juice is always best.

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Instructions

Preheat oven to 450°F (232°C) and line a baking sheet with aluminum foil for easier cleanup. Preheating the oven to a high temperature is crucial for achieving perfectly roasted vegetables. The high heat encourages caramelization, giving the carrots those desirable slightly crispy edges and a tender interior. Lining the baking sheet with aluminum foil is optional but highly recommended for easier cleanup, especially if any of the olive oil or carrot juices caramelize and stick to the pan. This simple step saves you from scrubbing later.

Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat. Place the prepared carrot pieces directly onto the foil-lined baking sheet. Drizzle the olive oil evenly over the carrots. This ensures that each piece is adequately coated, which is essential for proper roasting and caramelization. Next, sprinkle the finely chopped rosemary, thyme, salt, and pepper evenly over the carrots. Using your hands (make sure they are clean!), toss the carrots thoroughly to ensure that all pieces are well-coated with the olive oil and herb mixture. This step is important for distributing the flavors evenly and ensuring that each carrot piece gets seasoned.

Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness. Spread the carrots in a single layer on the baking sheet. Avoid overcrowding the pan, as this can steam the carrots instead of roasting them, resulting in less caramelization and a softer texture. If necessary, use two baking sheets to ensure the carrots are in a single layer with some space between them. Roast in the preheated oven for 30 to 35 minutes. The exact baking time may vary depending on the size and thickness of your carrot pieces and your oven’s calibration. You’ll know the carrots are ready when they are fork-tender (easily pierced with a fork) and lightly caramelized around the edges, showing some browning and slight crispness. Keep an eye on them towards the end of the baking time to prevent burning.

Stir and flip halfway through baking to ensure all sides cook evenly. About halfway through the roasting time, around 15-20 minutes, take the baking sheet out of the oven. Use a spatula to stir and flip the carrots. This step is crucial for even cooking and caramelization on all sides of the carrot pieces. Returning them to the oven after flipping ensures that all sides are exposed to the heat, resulting in uniformly roasted carrots.

Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately. Once the carrots are fork-tender and caramelized, remove them from the oven. Immediately sprinkle the finely chopped fresh parsley evenly over the roasted carrots. If using, drizzle the lemon juice evenly over the carrots. The heat from the carrots will slightly wilt the parsley, releasing its aroma. The lemon juice will add a bright, fresh note that enhances the overall flavor. Serve the Herb-Roasted Tri-Colored Carrots immediately while they are hot and at their best texture. Roasted vegetables are generally best served fresh from the oven.

Nutrition

Serving Size: One Normal Portion
Calories: 150-200