Herb-Roasted Carrots

Prep Time
Cook Time
Ready In

"This dish looks elegant while being easy for the cook to prepare...it;s out of the November 2017 Cooking Light magazine...it's a great side dish for the Thanksgiving get together..."

Original recipe yields 6 servings


  • Serving Size: 1 (125.9 g)
  • Calories 128.1
  • Total Fat - 9.3 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 273.4 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.4 g
  • Protein - 1.2 g
  • Calcium - 44.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400°F.

Step 2

Combine oil, thyme, salt, pepper, 1 1/2 tablespoons cilantro, 1 1/2 tablespoons parsley, and carrots in a large bowl; toss to coat.

Step 3

Arrange carrot mixture on a foil-lined rimmed baking sheet; bake at 400°F for 25 minutes or until lightly browned and tender, stirring once after 15 minutes. Sprinkle with remaining 1 1/2 tablespoons cilantro and remaining 1 1/2 tablespoons parsley.

Tips & Variations

No special items needed.



These make for a wonderful side dish, not only taste great but make for great presentation. We are vegetable lovers and love carrots, my family- the cilantro not so much, which had me sub the Cilantro with Italian parsley (that sub always seeems to work well for me) have to say no leftovers for these carrots. Will be making these again for sure! Nov 2019, I love herbed carrots and I love cilantro, most of my family not so much insisting it tastes like soap. I scaled the recipe back and made with cilantro which does give it that special zesty taste I enjoy. I have this recipe saved along side our family favourites. It's a keeper!

review by:
(7 Nov 2017)