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- 1 pound baby carrots, peeled and trimmed - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped These ingredients create a bright and tasty dish. Baby carrots are sweet and tender. Garlic adds depth and warmth. Olive oil helps everything roast nicely. Fresh herbs like rosemary and thyme bring great flavor. - 1 teaspoon honey - Salt and pepper to taste - Fresh parsley for garnish Honey gives a hint of sweetness. It balances the dish well. Salt and pepper enhance all the flavors. Fresh parsley adds a nice pop of color. It also brings a fresh taste when you sprinkle it on top. To start, wash the baby carrots under cold water. If you have whole carrots, cut them into small pieces. Trim the ends of the carrots if needed. Peeling is not necessary, as baby carrots are tender and sweet. Make sure they are uniform in size for even cooking. In a large bowl, mix the baby carrots with minced garlic. Add three tablespoons of olive oil to the bowl. Next, stir in one tablespoon each of chopped rosemary and thyme. These herbs bring a lovely flavor. Add one teaspoon of honey for a hint of sweetness. Finally, season with salt and pepper to your taste. Toss everything well until the carrots are coated in the oil and herbs. Preheat your oven to 425°F (220°C). Spread the coated carrots on a baking sheet lined with parchment paper. Make sure they are in a single layer for even roasting. Roast the carrots for 25 to 30 minutes. Toss them halfway through to ensure they cook evenly. They should be tender and caramelized when done. To get the best roast on your carrots, focus on the oven temp and time. Set your oven to 425°F (220°C). This heat helps caramelize the sugars in the carrots. If you want softer carrots, roast them a bit longer. Check them around 25 minutes. If they need more time, give them an extra 5 minutes. Toss them halfway for even cooking. Want to boost the flavor? Try adding spices like cumin or paprika. These spices add warmth and depth. Fresh herbs, like dill or basil, can also mix well. If you like a bit of heat, add red pepper flakes. A pinch can make a big difference. Just remember, start small and taste as you go. Garlic Herb Roasted Carrots pair well with many dishes. Serve them alongside grilled chicken or fish for a tasty meal. They also complement grain bowls and salads nicely. For a fun twist, chop them up and mix them into a pasta dish. You can even serve them as a snack with dips like hummus or yogurt. Enjoy experimenting! {{image_2}} You can roast many vegetables with garlic and herbs. Try using: - Baby potatoes - Zucchini - Bell peppers - Brussels sprouts - Cauliflower Each veggie brings its own unique taste. For instance, zucchini adds a nice soft texture. Brussels sprouts get crispy and nutty, especially when roasted. You can cook these carrots in different ways. Air frying is quick and gives a nice crunch. When you air fry: - Set the air fryer to 400°F (200°C). - Cook for about 15-20 minutes. - Shake the basket halfway for even cooking. Roasting in the oven gives a deeper flavor. Follow the steps outlined in the recipe for the best results. Both methods work well; it just depends on your choice! You can change the flavor of your carrots easily. Try using different herbs like basil or dill. These herbs add a fresh twist. You can also add a splash of lemon juice or orange zest. This brightens the dish and adds a nice zing. Experiment with flavors to find what you love best! To store leftovers, let the carrots cool first. Place them in an airtight container. Make sure the lid is tight to keep the moisture in. You can keep them in the fridge for up to three days. This keeps the flavor fresh and the texture nice. The best way to reheat roasted carrots is in the oven. Preheat your oven to 350°F (175°C). Spread the carrots out on a baking sheet. Bake for about 10 minutes or until warm. This method keeps the carrots crispy. You can also use the microwave. Place them in a bowl and cover it with a damp paper towel. Heat for about 1-2 minutes, but this may make them softer. Yes, you can freeze Garlic Herb Roasted Carrots! First, let them cool completely. Then, place them in a freezer bag. Squeeze out as much air as you can before sealing. They can last for up to three months in the freezer. When you want to eat them, thaw in the fridge overnight. Reheat them in the oven for the best taste. Yes, you can use regular carrots. Just peel and cut them into even pieces. Aim for sizes similar to baby carrots. This helps ensure they cook evenly. Regular carrots may take a bit longer to roast. Keep an eye on them and adjust the cooking time as needed. You can store Garlic Herb Roasted Carrots in the fridge for up to 4 days. Place them in an airtight container to keep them fresh. If you have leftovers, make sure to let them cool first. This helps prevent moisture buildup. Roast your carrots at 425°F (220°C) for great results. This high heat helps caramelize the sugars in the carrots. You will get tender, flavorful carrots with a nice golden color. Remember to toss them halfway through for even cooking. Garlic Herb Roasted Carrots are tasty and easy to make. We covered the key ingredients, like baby carrots, garlic, and fresh herbs. I shared steps for prepping, mixing, and roasting for the perfect texture. Don't forget my tips on seasoning and storage! You can even switch up the veggies or cooking method. Try to serve these carrots with your favorite main dish to elevate your meals. With a few easy tweaks, you can enjoy this simple dish in many ways. Happy cooking!

Garlic Herb Roasted Carrots

Elevate your side dish game with these delicious Garlic Herb Roasted Carrots! This easy recipe features tender baby carrots enhanced with garlic, olive oil, fresh herbs, and a hint of honey, all roasted to perfection. Ready in just 40 minutes, it's the perfect addition to any meal. Click through to discover how to make this flavorful and nutritious dish that everyone will love!
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Ingredients
  

1 pound baby carrots, peeled and trimmed

4 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon honey

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the baby carrots, minced garlic, olive oil, rosemary, thyme, and honey.

      Season the mixture with salt and pepper according to your taste.

        Toss the carrots until they are evenly coated with the herb and oil mixture.

          Spread the coated carrots in a single layer on a baking sheet lined with parchment paper.

            Roast in the preheated oven for 25-30 minutes, tossing them halfway through, until they are tender and caramelized.

              Remove from the oven and transfer to a serving dish.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4