Roasted Carrots with Chopped Herbs

Lately, there have been beautiful carrots in a variety of colors at the stores and farmers’ markets. I can’t resist. This is a perfect side when you want some interest and color for your meals. Oh yes, they’re delicious as well! Barb L.

Serves: 2


¾-1 pound carrots, your choice of colors, peeled and cut into “pennies” (in photo, orange and purple carrots)

1 Tbsp Flying Olive Herbs de Provence or Tuscan Herb Extra Virgin Olive Oil, but experiment with your favorites.

½ tsp fresh thyme leaves, lemon thyme if you have it

¼ tsp fresh oregano leaves, chopped

Salt and pepper

1 Tbsp finely chopped fresh Italian (flat leaf) parsley


Preheat the oven to 350 degrees. Place the carrots in a bowl and add the Flying Olive EVOO of Choice. Add the thyme, oregano, salt, and pepper and toss together.

Spread the carrots out on a foil lined jelly-roll pan or baking dish. Cover with foil. Place in the oven for 15-20 minutes until tender (some carrots are much thicker than others and require more time). Flip the carrots over (this makes all the colors blend). Uncover, and if necessary, return the carrots to the oven for a few more minutes until tender.

Remove from the oven and place in a serving dish. Sprinkle with the parsley, toss and serve hot or warm.

Submitted by Barb L.