Go Back
–+ servings
Print

Roasted Baby Carrots with Sage, Rosemary and Thyme

Servings 4

Ingredients

  • 1 1/2 lbs. baby carrots rainbow if you can find them, washed well
  • 1 small sprig fresh rosemary minced
  • 1-2 sprigs fresh thyme leaves removed from the stems
  • 5-6 sage leaves thinly sliced, plus more for garnish
  • 2 tsp. extra virgin olive oil
  • salt and pepper to taste

Instructions

  1. Toss carrots with the olive oil, sprinkle with salt and pepper and herbs.  Roast at 425 degrees F for about 20 minutes in a baking dish or on a baking sheet lined with parchment.  (I like mine tender-crisp.  Roast longer if you prefer them more tender.)

Recipe Notes

Double or triple for a crowd.