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.
Servings: 6
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.