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4.5 from 71 votes

Garlic and Herb Roasted Carrots

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By: Joanna Cismaru •3/29/22 20 Comments

This post may contain affiliate links. Please read my disclosure policy.

Garlic and Herb Roasted Carrots – these carrots are roasted to perfection with lots of garlic and herbs such as thyme, basil and oregano, creating the perfect side dish.

Garlic and Herb Roasted Carrots on a baking sheet ready for the oven

Let’s talk about these garlic and herb roasted carrots. I found these fresh carrots at my local grocery store and I buy them whenever I see them, but if you can’t find these, just use regular carrots, or baby carrots work just as well too. This is an incredibly easy side dish to make and it goes perfectly with any meat you make, like a roast chicken, or pork roast. 

Maybe veggies don’t get enough love in your household, or maybe you’re a bit stuck on making them the same old ways. I know as a kid my mom used to boil the life out of our veggies and serve them up steaming and completely void of flavor! I swore to never dishonour them the same way in my own.

This ingredient list looks a little long but believe me they have all been combined to best showcase our beautiful little farmers market finds! Besides they’re all herbs! If you’re the type who has a nice big green thumb and needs a way to cook up those carrots your pulled form the garden – then these are going to be your new best friend!

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Carrots – Fresh carrots! I love to pick up some of these little ones from the farmers market and really showcase their sweet, perfect flavor with this dish.
  • Herbs – Dried oregano, basil, parsley, and thyme.
  • Spices – Garlic powder.
  • Seasoning – Salt and pepper
  • Olive oil – A nice neutral tasting olive to roast our veggies in.
Garlic and Herb Roasted Carrots fresh out of the oven on a baking sheet

How To Make Garlic and Herb Roasted Carrots

  1. Preheat oven: To 375 F degrees. Lightly oil a baking sheet with cooking spray.
  2. Assemble the carrots: In a small bowl mix the garlic, oregano, basil, parsley, thyme, salt and pepper together. Sprinkle the garlic herb mixture over the carrots along with the 2 tbsp of olive oil. Toss everything together, making sure each carrot is seasoned with the garlic and herb mixture.
  3. Finish the dish: Arrange the carrots in a single layer on the baking sheet and bake for 35 minutes or until fork tender.

What Can I Serve My Carrots With?

This side dish is perfect alongside some savory mains, pair them up or just eat a big bowl on their own, I won’t judge.

  • Roast Chicken
  • One Pan Roasted Honey Orange Chicken And Potatoes
  • Maple Mustard Glazed Salmon
  • Beer Can Chicken
  • Braised Lamb Shanks
  • Brined Roast Turkey Breast

Leftovers

This recipe is so easy to make and store! Just refrigerate in an airtight container and it’ll stay fresh for up to a week.

More Must Try Recipes:

  • Italian Roasted Mushrooms And Veggies
  • Perfect Thyme Skillet Potatoes
  • The Ultimate Parmesan Roasted Broccoli
  • Honey Roasted Carrots
  • Brandy Glazed Carrots

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of garlic herb roasted carrots
Print
4.54 from 71 votes

Garlic and Herb Roasted Carrots

Prep 5 minutes
Cook 35 minutes
Total 40 minutes
Rate Recipe
Garlic and Herb Roasted Carrots – these carrots are roasted to perfection with lots of garlic and herbs such as thyme, basil and oregano, creating the perfect side dish.
4

Ingredients

  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 pound fresh carrots (washed)
  • 2 tablespoon olive oil

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 375 F degrees. Lightly oil a baking sheet with cooking spray.
  • In a small bowl mix the garlic, oregano, basil, parsley, thyme, salt and pepper together. Sprinkle the garlic herb mixture over the carrots along with the 2 tbsp of olive oil. Toss everything together, making sure each carrot is seasoned with the garlic and herb mixture.
  • Arrange the carrots in a single layer on the baking sheet and bake for 35 minutes or until fork tender.

Notes

  1. If you use fresh herbs, cook the carrots for 20 minutes and mix them with the herbs for the last 10 minutes of cooking to avoid having the herbs burn.
  2. This recipe is so easy to make and store! Just refrigerate in an airtight container and it’ll stay fresh for up to a week.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1servingCalories: 111kcal (6%)Carbohydrates: 11g (4%)Protein: 1g (2%)Fat: 7g (11%)Saturated Fat: 1g (6%)Sodium: 370mg (16%)Potassium: 363mg (10%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 18944IU (379%)Vitamin C: 7mg (8%)Calcium: 37mg (4%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of garlic herb roasted carrots

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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20 Comments
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Kathy
Kathy
Posted: 1 month ago

5 stars
This is an all around 👍
Easy, quick and delicious!

0
Reply
Barbara Alice MacRobie
Barbara Alice MacRobie
Posted: 6 months ago

5 stars
Hands-down not just one of the best carrot recipes, but one of the best veggie recipes ever. It is indeed insanely easy and foolproof!

0
Reply
Cathy M.
Cathy M.
Posted: 1 year ago

5 stars
Just finished making this recipe ahead of time for Christmas dinner. The house smelled so good. We have issues in the family regarding oregano, so I substituted savoury instead. Took them out of the oven when they were al dente. Soooo good.

0
Reply
Judy D. Stark
Judy D. Stark
Posted: 1 year ago

I am confused about how to get all the herbs and the olive oil on these carrots. Do you put the olive oil on the carrots first and then sprinkle the herbs on? Or do you mix the olive oil and herbs together to make a sort of paste and then spread it on the carrots? Sorry if these are dumb questions.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy D. Stark
Posted: 1 year ago

Not a dumb question, either or works. The way I did it here is drizzled the olive oil over the carrots then the herbs, and then just rubbed them in.

0
Reply
Claire
Claire
Posted: 1 year ago

5 stars
Melt in your mouth delicious!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Claire
Posted: 1 year ago

Absolutely!

0
Reply
karen
karen
Posted: 3 years ago

5 stars
Carrots turned out great! I put them under broiler to make sure the outside was crisp and carrots firm. They were done in about 7 minutes…but watched them closely. Have not cooked carrots as a side dish before and loved this recipe. Really like that OO was used instead of butter to make it healthier.

0
Reply
Brandy Pollard
Brandy Pollard
Posted: 4 years ago

Omg I have become addicted to these carrots! I rarely ate them before as I just didn’t care for the blandness but wow. This is definitely a recipe I will use for life. I’ve already passed it on to everyone I know lol.

0
Reply
Stefani
Stefani
Posted: 4 years ago

Love this recipe!

0
Reply
Ebony
Ebony
Posted: 4 years ago

5 stars
Very tasty and the texture was firm and moist not at all mushy

0
Reply
Rachel
Rachel
Posted: 4 years ago

They don’t look peeled but I just want to double check – no peeling, right? Just wash, season, and roast? (Seems too simple!)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rachel
Posted: 4 years ago

Correct, of course you could peel them if you wanted to. It is that simple. 🙂

0
Reply
Sandi Horton
Sandi Horton
Posted: 5 years ago

Can you use fresh herbs?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandi Horton
Posted: 5 years ago

Sure, I just probably wouldn’t add them till the end.

0
Reply
Susan Bolton
Susan Bolton
Posted: 5 years ago

5 stars
I made these for lunch today. Easy and taste awesome. Glad I’ve got plenty to rewarm for dinner.

0
Reply
Amy
Amy
Posted: 5 years ago

5 stars
Oh wow these carrots look amazing! I will be trying them.:)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amy
Posted: 5 years ago

Let me know how you like them. 🙂

0
Reply
Shiva
Shiva
Posted: 6 years ago

Can these be made ahead?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Shiva
Posted: 6 years ago

sure you could reheat them

0
Reply

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