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Herb Roasted Carrots

These fork tender buttery herb roasted carrots are easy to make and hard to resist!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Ann Otis


  • 2 lbs carrots
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme chopped*
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh parsley chopped


  • Preheat the oven to 425 F.
  • Cut carrots into 2-3 inch piece and, if the carrots are large, cut the pieces in half lengthwise.
  • Add the butter and minced garlic to a glass measuring cup or small microwave-safe bowl and microwave on high about 45 seconds until butter is melted. (Alternatively, you can melt the butter and garlic in a small saucepan on the stove top).
  • Place the carrots onto a large baking sheet and drizzle with the garlic butter and olive oil. Sprinkle with chopped herbs, salt and pepper and toss until evenly coated. Spread carrots into a single layer.
  • Roast for 20-30 minutes, until the carrots are caramelized and just easily pierced with a fork. Sprinkle with chopped fresh parsley and serve.


* Rosemary, oregano, sage, or other herbs may be used instead. If using dried herbs, cut to 1 teaspoon.