Herb Roasted Baby Carrots
These herb-infused roasted carrots are soft, savory, and lightly caramelized — the kind of side dish that turns an ordinary dinner into something special. With shallots for sweetness and a blend of herbs for depth, this recipe brings warmth and elegance to any table, whether it’s a weeknight meal or a holiday feast.
Ingredients
1 pound fresh baby carrots, cut crosswise
3 small shallots, sliced
¼ cup butter, cubed
¼ teaspoon garlic powder
½ teaspoon dried parsley flakes
¼ teaspoon dried basil
⅛ teaspoon dried marjoram
⅛ teaspoon dried oregano
⅛ teaspoon dried rosemary
⅛ teaspoon dried thyme
Instructions
Preheat oven: Set oven to 375°F (190°C).
Prep carrots:
Place carrots in a 1½-quart baking dish.
Make butter mixture:
In a microwave-safe bowl, melt the butter. Stir in garlic powder and all herbs.
Combine:
Pour the butter mixture over the carrots and shallots, tossing to coat evenly.
Bake:
Cover with aluminum foil and bake for 50–60 minutes, stirring once halfway through, until the carrots are tender and fragrant.
Serve: Spoon the carrots and buttery herbs into a serving dish. Serve warm.
Pro Tips
Use real butter for the best flavor — margarine just doesn’t do it justice.
For a touch of sweetness, drizzle a little honey or maple syrup over the carrots before baking.
Add a sprinkle of fresh herbs like parsley or thyme right before serving for a pop of color.
If you prefer a bit of texture, remove the foil for the last 10 minutes to let the edges caramelize slightly.
Simple, rustic, and full of cozy flavor — these buttery herb-roasted carrots make every meal feel a little more special. ✨
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