Roasted Carrots

Roasted Carrots

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Ingredients

  • 2 pounds carrots

    peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths

  • 3 tablespoons extra virgin olive oil
  • Salt
  • freshly ground pepper
  • 1 teaspoon fresh thyme leaves

    chopped

  • 1/2 teaspoon oregano
  • 3 tablespoons finely chopped flat-leaf parsley

Directions

  1. 1

    Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.

  2. 2

    Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Roasted Carrots

Roasted Carrots

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About this Recipe

Craving a simple yet sophisticated side dish that elevates any meal? These roasted carrots, inspired by a delightful antipasto, offer a perfect balance of sweet and savory with vibrant herbaceous notes.

What makes this dish truly special is its clever flavor profile, directly inspired by a memorable antipasto from Oliveto Cafe in Oakland, California. The natural sweetness of roasted carrots finds its ideal counterpoint in the fresh, slightly bitter embrace of finely chopped parsley and thyme, creating a harmonious and utterly satisfying bite.

Prepare your palate for a delightful interplay of tastes and textures. You'll experience the earthy, caramelized sweetness of tender roasted carrots, beautifully enhanced by rich extra virgin olive oil and a whisper of salt and freshly ground pepper. Each bite is then uplifted by the aromatic freshness of thyme and oregano, followed by the bright, clean finish of fresh flat-leaf parsley. This isn't just a side dish; it's a vibrant symphony of flavors designed to complement and refresh.

While perfect as is, you can subtly adjust this dish to your preference. Feel free to vary the ratio of herbs—increase the parsley for a fresher, brighter note, or lean more into thyme and oregano for a deeper, more savory aroma. The initial carrot cut (quarters, sixths, or 2-inch lengths) influences texture and surface area, allowing you to choose based on your desired tenderness and bite.

These roasted carrots are an elegant accompaniment to nearly any main course, whether it's a weeknight dinner or a special gathering. Serve them warm as part of an antipasto platter or alongside roasted meats or fish for a pop of color and flavor.

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