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- 1 lb (450 g) baby carrots, peeled - 4 tablespoons olive oil - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 teaspoon sea salt - 1/2 teaspoon black pepper - Zest of 1 lemon - 2 tablespoons balsamic vinegar - Different herb combinations - Citrus alternatives - Sweeteners for added flavor Garlic herb roasted carrots are simple yet full of flavor. The key is fresh ingredients. Start with baby carrots. Their sweetness shines when roasted. You can peel them for a smooth texture, but it is not required. Next, gather your aromatics. Olive oil acts as a base for the herbs and garlic. It helps the carrots roast evenly and adds richness. The minced garlic brings a punch that pairs well with the sweet carrots. Adding fresh rosemary and thyme boosts the flavor. These herbs add a lovely aroma and a touch of earthiness. For seasoning, use sea salt and black pepper. They enhance the natural sweetness of the carrots. Finally, lemon zest brightens the dish. It adds a refreshing note that balances the richness. Balsamic vinegar is the last touch. Drizzle it over the roasted carrots for a sweet-tangy finish. This combination creates a dish that is not only tasty but also beautiful. Feel free to experiment with optional add-ins. Different herbs like dill or parsley can change the flavor profile. Citrus alternatives, such as orange zest, can add a new twist. Sweeteners, like honey or maple syrup, can enhance the natural sweetness of the carrots. For the full recipe, check out the complete instructions I provided earlier. It’s a dish that everyone will love! First, preheat your oven to 425°F (220°C). This high heat helps the carrots roast perfectly. While the oven warms up, grab a baking sheet and line it with parchment paper. This makes cleanup easy! Next, you’ll want to prepare the carrots. Take 1 pound of baby carrots and peel them if they are not pre-peeled. Place the carrots in a large mixing bowl. Pour in 4 tablespoons of olive oil. Add 4 minced garlic cloves, 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Toss everything together until the carrots are well-coated in the mixture. Now, spread the seasoned carrots in a single layer on your prepared baking sheet. Make sure they have space between them. This way, they will cook evenly. Place the baking sheet in your preheated oven. Roast the carrots for about 25 to 30 minutes. Remember to toss them halfway through cooking. This helps them brown nicely on all sides. Once the carrots are tender and caramelized, take them out of the oven. Drizzle 2 tablespoons of balsamic vinegar over the warm carrots. Then, sprinkle the zest of 1 lemon on top. Toss them again to mix these bright flavors. For serving, I recommend placing the roasted carrots on a nice platter. You can garnish with extra fresh herbs for a pop of color. Enjoy them hot! For the full recipe, check out the details above. When choosing carrots, baby carrots work great for this dish. They are sweet and tender. You can also use regular carrots, just cut them into smaller pieces. Look for carrots that are firm and smooth. The color should be bright orange or yellow. Avoid carrots that are soft or have dark spots. Fresh carrots will have green tops. If you see greens, they are fresh! To get nice caramelization, spread the carrots in one layer on the baking sheet. Overcrowding them can lead to steaming, not roasting. Toss them halfway through cooking. This helps them brown evenly. To avoid mushy carrots, do not cook them too long. Keep an eye on them during the last few minutes. They should be tender but still firm. For a beautiful dish, sprinkle fresh herbs on top. This adds color and flavor. You can use extra rosemary or thyme. Serve the carrots on a nice plate, and drizzle some balsamic vinegar on them. For a fun twist, add lemon slices for a pop of color. Arrange them in a circle or stack them for height. This makes the dish look fancy, even though it’s so easy! {{image_2}} You can make garlic herb roasted carrots even better. Adding nuts brings a nice crunch. Almonds or walnuts work well. Just chop them up and toss them with the carrots before roasting. You can also change the herbs. Instead of rosemary and thyme, try dill or parsley. Each herb gives a new taste. For extra spice, you can add cumin or paprika. These changes make the dish fun and fresh. This dish can fit many diets. To make it vegan, just stick to the original recipe. It is already plant-based. If you need it gluten-free, this recipe is safe. All the ingredients are gluten-free. For those watching carbs, you can swap carrots for zucchini. Zucchini also roasts well and tastes great. You can enjoy a low-carb version without losing flavor. Garlic herb roasted carrots pair well with many proteins. They go nicely with chicken, fish, or tofu. You can serve them as a main dish or a tasty side. You can also use these carrots in salads. Slice them thin after roasting and mix them in. They add color and flavor to any salad. You can even make a grain bowl with them for a healthy meal. Don't forget to check the full recipe to get all the details! To store leftover garlic herb roasted carrots, first let them cool. Place them in an airtight container. Make sure to seal it well to keep moisture out. Store the container in the refrigerator. Your carrots will stay fresh for about three to five days. For freezing, use a freezer-safe bag or container. Spread the carrots in a single layer to avoid clumping. Label the bag with the date. When you freeze them this way, they can last for up to three months. You can reheat your carrots in the oven or microwave. For the oven, preheat it to 350°F (175°C). Spread the carrots on a baking sheet. Heat them for about 10-15 minutes, until they are warm. This keeps them crisp and tasty. In the microwave, place the carrots in a microwave-safe bowl. Cover with a lid or damp paper towel. Heat in short bursts of 30 seconds. Stir in between to ensure even heating. This method is quick but may soften the texture. In the fridge, garlic herb roasted carrots last about three to five days. Check for any changes in color or smell. If they look slimy or have an off smell, it’s best to toss them. For frozen carrots, use them within three months for the best flavor. After that, they can lose taste and texture. For garlic herb roasted carrots, fresh herbs work best. I like using rosemary and thyme. They add a rich flavor. You can mix in parsley or dill for a twist. Try using herbs that you enjoy most. This makes the dish more personal. You can use frozen carrots, but they will be softer. Fresh carrots have a nice crunch that frozen ones lack. Frozen carrots need longer cooking times. If you use them, roast for about 35 to 40 minutes. Make sure to check for tenderness. Garlic herb roasted carrots pair well with many dishes. They go great with roasted chicken or fish. Try serving them alongside a fresh salad. They also complement grain dishes like quinoa or rice. These choices make a colorful and tasty meal. I crafted this full recipe from my love of simple, tasty food. I wanted to highlight the natural sweetness of carrots. Working with chefs taught me the beauty of herbs. I aimed for a dish that is quick but full of flavor. It is a great way to enjoy fresh produce. This blog post covered how to make garlic herb roasted carrots. You learned about the ingredients needed and how to prepare them for roasting. I shared tips for selecting and cooking carrots to get great results. Variations and storage tips ensure your dish stays fresh and tasty. Embrace your creativity with this simple recipe. Enjoy making these carrots your way!

- Garlic Herb Roasted Carrots

Elevate your dinner with these delicious Garlic Herb Roasted Carrots! This simple recipe features tender baby carrots tossed in olive oil, garlic, fresh herbs, and a splash of balsamic vinegar for a flavorful twist. Perfect as a side dish, these roasted carrots are easy to prepare and will impress your guests. Click through to discover the full recipe and make your meals shine!
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Ingredients
  

1 lb (450 g) baby carrots, peeled

4 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 teaspoon sea salt

1/2 teaspoon black pepper

Zest of 1 lemon

2 tablespoons balsamic vinegar

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large mixing bowl, combine the baby carrots with olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper. Toss until the carrots are evenly coated.

      Spread the carrots in a single layer on a baking sheet lined with parchment paper for easy cleanup.

        Roast the carrots in the preheated oven for 25-30 minutes, tossing halfway through, until they are tender and caramelized.

          Once out of the oven, immediately drizzle the balsamic vinegar over the roasted carrots and sprinkle with lemon zest. Toss to combine.

            Serve hot, garnished with additional herbs if desired.

              Prep Time: 10 mins | Total Time: 40 mins | Servings: 4