Name: Herb-Roasted Tri-Colored Carrots Recipe
Ingredients: 1.5 lbs Tri-Colored Carrots: The star of the show! Opt for tri-colored carrots for their visual appeal and subtle variations in flavor. You can find these at most well-stocked grocery stores, farmers’ markets, or even grow them yourself if you have a garden. The mixture of purple, orange, and yellow carrots isn’t just for looks; each color offers slightly different nutritional profiles and flavor nuances. Purple carrots, for example, tend to be a bit sweeter and have a slightly peppery note, while yellow carrots are milder and sweeter than traditional orange carrots. Orange carrots provide the classic carrot flavor we all know and love. When selecting your carrots, look for firm, smooth carrots without any blemishes or cracks. If you can’t find tri-colored carrots, don’t worry! You can easily use all orange carrots, or a mix of any colors you can find. The recipe will still be delicious. Consider buying carrots with the tops still attached if available, as this is often an indicator of freshness. If using larger carrots, you may need to cut them into halves or quarters lengthwise to ensure they roast evenly and are roughly the same size. Baby carrots can also be used, but whole or halved larger carrots tend to roast with better texture and flavor development.; 3 Tablespoons Olive Oil: Olive oil is the ideal choice for roasting vegetables due to its high smoke point and its ability to enhance the flavors of the ingredients. Extra virgin olive oil is preferred for its rich flavor and health benefits, but regular olive oil will also work perfectly fine. The olive oil helps to coat the carrots, preventing them from drying out in the oven and promoting browning and caramelization. It also helps the herbs and seasonings adhere to the carrots. If you’re not a fan of olive oil, you can substitute it with other high-heat cooking oils like avocado oil, grapeseed oil, or even coconut oil for a slightly different flavor profile. Melted butter or ghee can also be used for a richer, more decadent flavor, but be mindful of the lower smoke point of butter, which might lead to burning at higher temperatures. Ensure the carrots are thoroughly coated in olive oil to achieve optimal roasting results.; 2 Tablespoons Fresh Rosemary, chopped: Fresh rosemary brings a distinctive piney, aromatic flavor that pairs beautifully with the sweetness of carrots. Using fresh rosemary is highly recommended for the best flavor, as dried rosemary can be quite potent and sometimes a bit bitter. When chopping rosemary, be sure to remove the tough woody stems and only use the soft, needle-like leaves. Rosemary is quite strong, so 2 tablespoons of chopped fresh rosemary is usually sufficient to impart its flavor without overpowering the other herbs and the natural carrot sweetness. If you don’t have fresh rosemary, you can substitute it with dried rosemary, but use about half the amount (1 tablespoon) as dried herbs are more concentrated in flavor. Other herbs that complement carrots well and could be used in combination with or instead of rosemary include thyme, oregano, and sage. Consider experimenting with different herb combinations to find your favorite flavor profile.; 2 Tablespoons Fresh Thyme, chopped: Fresh thyme adds a delicate, earthy, and slightly lemony flavor that complements rosemary and enhances the overall herbaceousness of the dish. Like rosemary, fresh thyme is preferred over dried for its brighter and more nuanced flavor. When chopping thyme, you can either pluck the tiny leaves from the stems or finely chop the tender top parts of the stems along with the leaves. Thyme is a versatile herb that pairs well with many vegetables and proteins, making it a great addition to this carrot recipe. If you don’t have fresh thyme, you can substitute it with dried thyme, using about half the amount (1 tablespoon). Other herbs that can be used alongside thyme or as substitutes include marjoram, savory, and parsley. A combination of rosemary and thyme is a classic and very effective pairing for roasted carrots.; 2 Cloves Garlic, minced: Garlic provides a savory depth and pungent aroma that balances the sweetness of the carrots and complements the herbs beautifully. Freshly minced garlic is always best for flavor, as pre-minced garlic in jars often lacks the same intensity. When mincing garlic, aim for small, even pieces to ensure it cooks evenly and infuses its flavor throughout the carrots. You can adjust the amount of garlic to your preference; some people prefer a more pronounced garlic flavor, while others prefer a more subtle hint. Two cloves is a good starting point and provides a balanced flavor. If you don’t have fresh garlic, you can use garlic powder as a substitute, but the flavor will be less intense and nuanced. If using garlic powder, start with about 1 teaspoon and adjust to taste. Roasting garlic mellows its pungent flavor and brings out its sweetness, making it a wonderful addition to roasted vegetables.; 1 teaspoon Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. It draws out moisture from the carrots, which helps them to brown and caramelize during roasting. Kosher salt or sea salt are generally preferred for cooking as they are less processed and have a cleaner taste compared to iodized table salt. The amount of salt can be adjusted to your preference, but 1 teaspoon is a good starting point for this amount of carrots. It’s always better to start with less salt and add more to taste at the end if needed. Proper seasoning with salt is crucial for bringing out the best flavors in roasted vegetables.; 1/2 teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a pungent, slightly spicy note that complements the other flavors and provides a pleasant contrast to the sweetness of the carrots. Freshly ground pepper has a much more robust and aromatic flavor compared to pre-ground pepper. Using a pepper grinder to freshly grind the peppercorns just before adding them to the recipe will make a noticeable difference in the final taste. The amount of pepper can be adjusted to your preference, but 1/2 teaspoon is a good balance for most palates. You can also experiment with other types of pepper, such as white pepper or pink peppercorns, for different flavor nuances. Black pepper is a classic and essential seasoning that enhances the overall taste of the roasted carrots.

Ingredients

Scale

1.5 lbs Tri-Colored Carrots: The star of the show! Opt for tri-colored carrots for their visual appeal and subtle variations in flavor. You can find these at most well-stocked grocery stores, farmers’ markets, or even grow them yourself if you have a garden. The mixture of purple, orange, and yellow carrots isn’t just for looks; each color offers slightly different nutritional profiles and flavor nuances. Purple carrots, for example, tend to be a bit sweeter and have a slightly peppery note, while yellow carrots are milder and sweeter than traditional orange carrots. Orange carrots provide the classic carrot flavor we all know and love. When selecting your carrots, look for firm, smooth carrots without any blemishes or cracks. If you can’t find tri-colored carrots, don’t worry! You can easily use all orange carrots, or a mix of any colors you can find. The recipe will still be delicious. Consider buying carrots with the tops still attached if available, as this is often an indicator of freshness. If using larger carrots, you may need to cut them into halves or quarters lengthwise to ensure they roast evenly and are roughly the same size. Baby carrots can also be used, but whole or halved larger carrots tend to roast with better texture and flavor development.

3 Tablespoons Olive Oil: Olive oil is the ideal choice for roasting vegetables due to its high smoke point and its ability to enhance the flavors of the ingredients. Extra virgin olive oil is preferred for its rich flavor and health benefits, but regular olive oil will also work perfectly fine. The olive oil helps to coat the carrots, preventing them from drying out in the oven and promoting browning and caramelization. It also helps the herbs and seasonings adhere to the carrots. If you’re not a fan of olive oil, you can substitute it with other high-heat cooking oils like avocado oil, grapeseed oil, or even coconut oil for a slightly different flavor profile. Melted butter or ghee can also be used for a richer, more decadent flavor, but be mindful of the lower smoke point of butter, which might lead to burning at higher temperatures. Ensure the carrots are thoroughly coated in olive oil to achieve optimal roasting results.

2 Tablespoons Fresh Rosemary, chopped: Fresh rosemary brings a distinctive piney, aromatic flavor that pairs beautifully with the sweetness of carrots. Using fresh rosemary is highly recommended for the best flavor, as dried rosemary can be quite potent and sometimes a bit bitter. When chopping rosemary, be sure to remove the tough woody stems and only use the soft, needle-like leaves. Rosemary is quite strong, so 2 tablespoons of chopped fresh rosemary is usually sufficient to impart its flavor without overpowering the other herbs and the natural carrot sweetness. If you don’t have fresh rosemary, you can substitute it with dried rosemary, but use about half the amount (1 tablespoon) as dried herbs are more concentrated in flavor. Other herbs that complement carrots well and could be used in combination with or instead of rosemary include thyme, oregano, and sage. Consider experimenting with different herb combinations to find your favorite flavor profile.

2 Tablespoons Fresh Thyme, chopped: Fresh thyme adds a delicate, earthy, and slightly lemony flavor that complements rosemary and enhances the overall herbaceousness of the dish. Like rosemary, fresh thyme is preferred over dried for its brighter and more nuanced flavor. When chopping thyme, you can either pluck the tiny leaves from the stems or finely chop the tender top parts of the stems along with the leaves. Thyme is a versatile herb that pairs well with many vegetables and proteins, making it a great addition to this carrot recipe. If you don’t have fresh thyme, you can substitute it with dried thyme, using about half the amount (1 tablespoon). Other herbs that can be used alongside thyme or as substitutes include marjoram, savory, and parsley. A combination of rosemary and thyme is a classic and very effective pairing for roasted carrots.

2 Cloves Garlic, minced: Garlic provides a savory depth and pungent aroma that balances the sweetness of the carrots and complements the herbs beautifully. Freshly minced garlic is always best for flavor, as pre-minced garlic in jars often lacks the same intensity. When mincing garlic, aim for small, even pieces to ensure it cooks evenly and infuses its flavor throughout the carrots. You can adjust the amount of garlic to your preference; some people prefer a more pronounced garlic flavor, while others prefer a more subtle hint. Two cloves is a good starting point and provides a balanced flavor. If you don’t have fresh garlic, you can use garlic powder as a substitute, but the flavor will be less intense and nuanced. If using garlic powder, start with about 1 teaspoon and adjust to taste. Roasting garlic mellows its pungent flavor and brings out its sweetness, making it a wonderful addition to roasted vegetables.

1 teaspoon Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. It draws out moisture from the carrots, which helps them to brown and caramelize during roasting. Kosher salt or sea salt are generally preferred for cooking as they are less processed and have a cleaner taste compared to iodized table salt. The amount of salt can be adjusted to your preference, but 1 teaspoon is a good starting point for this amount of carrots. It’s always better to start with less salt and add more to taste at the end if needed. Proper seasoning with salt is crucial for bringing out the best flavors in roasted vegetables.

1/2 teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a pungent, slightly spicy note that complements the other flavors and provides a pleasant contrast to the sweetness of the carrots. Freshly ground pepper has a much more robust and aromatic flavor compared to pre-ground pepper. Using a pepper grinder to freshly grind the peppercorns just before adding them to the recipe will make a noticeable difference in the final taste. The amount of pepper can be adjusted to your preference, but 1/2 teaspoon is a good balance for most palates. You can also experiment with other types of pepper, such as white pepper or pink peppercorns, for different flavor nuances. Black pepper is a classic and essential seasoning that enhances the overall taste of the roasted carrots.

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Instructions

Preheat Oven to 400°F (200°C): Begin by preheating your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to cook through while developing a nice golden-brown color and slightly caramelized edges. Make sure your oven is fully preheated before placing the carrots inside, as this ensures even cooking and prevents the carrots from steaming instead of roasting. Using an oven thermometer can be helpful to verify that your oven is accurately reaching the desired temperature, as oven temperatures can sometimes vary. Preheating the oven is a crucial first step for successful roasting and achieving the desired texture and flavor.

Prepare the Carrots: Wash the tri-colored carrots thoroughly under cold running water to remove any dirt or debris. There’s no need to peel the carrots unless you prefer to; the skin of young, fresh carrots is perfectly edible and adds nutritional value and texture. If you do choose to peel them, use a vegetable peeler to remove the outer layer. Next, trim the ends of the carrots. If you are using larger carrots, cut them lengthwise into halves or quarters, depending on their thickness, so they are roughly uniform in size and about the same thickness as your finger. This ensures they cook evenly in the oven. If using smaller carrots or baby carrots, you may only need to halve them or leave them whole if they are very small. The goal is to have pieces that are similar in size to promote even roasting and prevent some pieces from overcooking while others remain undercooked.

Combine Ingredients: In a large bowl, place the prepared tri-colored carrots. Drizzle the 3 tablespoons of olive oil over the carrots, ensuring they are evenly coated. The olive oil will help the herbs and seasonings adhere to the carrots and will also promote browning and caramelization during roasting. Add the 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped fresh thyme, and 2 cloves of minced garlic to the bowl. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper over the carrots and herbs. Using your hands or a large spoon, toss everything together until the carrots are thoroughly coated with the olive oil, herbs, garlic, salt, and pepper. Make sure the herbs and seasonings are distributed evenly over all the carrot pieces to ensure consistent flavor in every bite.

Arrange on Baking Sheet: Spread the seasoned carrots in a single layer on a large baking sheet. It’s important to arrange them in a single layer and not overcrowd the pan. Overcrowding will cause the carrots to steam instead of roast, resulting in a softer, less caramelized texture. If necessary, use two baking sheets to ensure the carrots have enough space. Using parchment paper or a silicone baking mat to line the baking sheet is optional but can make cleanup easier. However, for better browning, roasting directly on the baking sheet without parchment paper is often preferred. Ensure the carrots are spread out and not piled on top of each other for optimal roasting.

Roast in the Oven: Place the baking sheet with the carrots in the preheated oven and roast for 20-25 minutes, or until the carrots are tender-crisp and lightly browned. The roasting time may vary slightly depending on the size and thickness of your carrot pieces and the accuracy of your oven temperature. After about 15 minutes, you can check the carrots for doneness by piercing them with a fork. They should be tender but still have a slight bite to them – you don’t want them to be mushy. If they are browning too quickly, you can lower the oven temperature slightly or loosely tent the baking sheet with foil. Conversely, if they are not browning enough, you can increase the oven temperature slightly for the last few minutes of roasting or broil them briefly (watch carefully to prevent burning). For even roasting, you can toss the carrots halfway through the cooking time.

Serve Hot: Once the carrots are roasted to your desired tenderness and browned to perfection, remove them from the oven. Transfer the herb-roasted tri-colored carrots to a serving dish and serve them hot immediately. They are delicious served as a side dish alongside a variety of main courses, such as roasted chicken, grilled fish, steak, or vegetarian dishes. Garnish with a sprinkle of fresh herbs, such as extra rosemary or thyme, if desired, for an extra touch of freshness and visual appeal. Enjoy the vibrant colors, tender texture, and aromatic herb flavors of your perfectly roasted tri-colored carrots!

Nutrition

Serving Size: one normal portion
Calories: 120
Sugar: 7g
Sodium: 250mg
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 14g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg