Roasted Carrots with Herbs

What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.
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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 8
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2 pounds carrots with tops

1/4 cup olive oil

Kosher salt and freshly ground black pepper

2 sprigs fresh rosemary

2 sprigs fresh sage

2 sprigs fresh thyme

2 tablespoons chopped fresh parsley


  1. Preheat the oven to 400 degrees F.
  2. Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
  3. Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.