Roasted Carrot Sticks with Herbs (Printable)
Sweet, tender carrot sticks roasted with aromatic herbs.
# What You'll Need:
→ Vegetables
01 - 1 lb carrots, peeled and cut into sticks
→ Herbs & Seasonings
02 - 2 tbsp olive oil
03 - 1 tsp dried thyme
04 - 1 tsp dried rosemary
05 - 1/2 tsp garlic powder
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
08 - 2 tbsp fresh parsley, chopped
# Step-by-step:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, thyme, rosemary, garlic powder, salt, and pepper until evenly coated.
03 - Spread the carrots in a single layer on the prepared baking sheet.
04 - Roast for 20–25 minutes, turning once halfway through, until the carrots are tender and slightly caramelized.
05 - Transfer to a serving plate and garnish with fresh parsley if desired. Serve warm.
# Expert Advice:
01 -
- The carrots get this unexpected sweetness and tender texture that even carrot skeptics find irresistible.
- It's genuinely hard to mess up, making it perfect for nights when you want something reliable and delicious without fussing.
- Takes barely 10 minutes of actual work and transforms a humble vegetable into something that tastes intentional and thoughtful.
02 -
- The oven temperature matters more than you'd think—too low and you won't get caramelization, too high and the outside burns before the inside softens.
- Turning the carrots halfway through is the difference between unevenly cooked carrots and beautifully browned ones on all sides, so don't skip it.
03 -
- Pat your carrots dry before tossing with oil—any moisture keeps them from browning properly and getting that caramelized sweetness.
- If your oven runs hot or cold, keep an eye on them after 15 minutes so you catch them at their peak instead of letting them go too far.