Name: Thanksgiving Harvest Roasted Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds carrots (peeled and cut); 2 T low-sodium vegetable broth; 1-2 tsp honey or maple syrup; 1 tsp dried thyme or 1 tablespoon fresh; 1 tsp dried oregano or 1 tablespoon fresh; 3 T finely chopped flat-leaf parsley; 1/2 tsp salt or salt substitute; 1 tsp dried basil or 1 tablespoon fresh

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Just in time for Thanksgiving, here is my favorite veggie side for the holiday–Thanksgiving Harvest Roasted Carrots!

Carrots have been my favorite vegetable since I was a little girl. In fact, when I was seven years old, I chose growing carrots as my first 4-H project. It’s been a love affair ever since. Roasted carrots are my favorite way to cook them, especially when I can use fresh herbs as well. I usually have some still out in the garden that I can pick to make this delicious dish. But if you don’t have a garden, dried herbs will be just as delicious.

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Thanksgiving Harvest Roasted Carrots

A delicious way to eat carrots. Roasting them brings out the natural sweetness of this root vegetable. We served Thanksgiving Harvest Roasted Carrots at our very first cooking class and it got thumb-up from all. It is now a classic on my holiday table. I hope it will be at your house too.

Prep Time15

Cook Time30

Total Time45

Course: Vegetable Side

Cuisine: American

Servings: 6

Author: Sue Gilmore

Ingredients

2 pounds carrots peeled and cut
2 T low-sodium vegetable broth
1-2 tsp honey or maple syrup
1 tsp dried thyme or 1 tablespoon fresh
1 tsp dried oregano or 1 tablespoon fresh
3 T finely chopped flat-leaf parsley
1/2 tsp salt or salt substitute
1 tsp dried basil or 1 tablespoon fresh

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, large enough to fit all the carrots.
Peel and trim the carrots. Cut them in 6ths lengthwise, depending on the size of your carrots. Then cut into 2 inch lengths. If you have thin carrots, as in the picture, you can roast them whole.
Place all the cut carrots in a large bowl. Toss them with the vegetable broth, salt, herbs and the sweetener of your choice.
Spread in an even layer all the carrots on your prepared baking sheet. Cover with foil; place in the oven for about 30 minutes. Uncover and, if the carrots are not yet tender, turn the heat down to 375 and roast them for 10-15 more minutes until the carrots are tender.
Add the parsley, stir gently. Adjust the flavors as needed. Serve hot.