Thyme and Rosemary Roasted Carrots

Yield: 2 servings

Calories per serving: 111

Fat per serving: 7.1 g

Thyme and Rosemary Roasted Carrots

I am a carrot top. I’ve never understood where that phrase came from, as the tops of carrots are green, but I’ve been called a carrot top enough times in my life where I’ve given up the argument. The carrots I used for this recipe make this accusation even more absurd. The vibrant purple color would look anything but natural on a human being. This is a great side dish to accompany your meal. It is nutrient dense, and flavorful.


  • 5 medium carrots
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste


  1. Pre-Heat the oven to 400 F (200 C)
  2. Cut the carrots lengthwise into 4-6 pieces. Add all ingredients to an ovenproof container and toss to coat all the ingredients in olive oil.
  3. Bake for 20-25 minutes.


This dish is high in Vitamin A, Vitamin K Protein 1.2 g | Carbs 12.0 g | Fat 7.1 g | Fiber 4.5 g

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