Best Roasted Carrots With Herbs Recipes

Paprika Herb Roasted Carrots Recipe by Tasty image

Provided by Merle O'Neal

Categories Snacks

Yield 4 servings

Number Of Ingredients 6

Steps:

Preheat the oven to 400°F (200ºC).
Trim the carrots, then slice on the diagonal into ½ inch thick coins.
Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 0 grams, Sugar 1 gram

Roasted Carrots and Parsnips with Herbs image

Yield Makes 8 servings

Number Of Ingredients 8

2 lb parsnips
2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
1/3 cup extra-virgin olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/4 cup water

Steps:

Preheat oven to 350°F.
Peel parsnips and halve each crosswise where it becomes narrow. Diagonally cut narrow portions into 3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.
Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables in lower third of oven until tender, 50 to 55 minutes.