Leftover Roasted Carrots w/ Thyme & Rosemary

Stuff You Need

• 1-2 lbs whole carrots
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Table salt
• 1-2 tbsp olive oil or neutral oil

Peel Carrots and Remove Ends

I like to slice on a bias so they’re longer but you can slice into coin-sized pieces too.

I typically go ~1/2″ thick but the only thing that matters is that they’re sliced the same thickness-ish so they finish at the same speed.

Dry Brine with Table Salt for ~15 minutes

You want to liberally salt the carrots in a bowl (I used 3 large pinches and tossed the carrots around).

This process helps purge water from the carrots which helps with browning.

Once salted, rinse with water and drain – this removes the excess salt.

Put the sliced carrots in a kitchen towel and pat dry then return to the bowl to season.

Add Olive Oil and Dried Herbs

I typically use ~1/2 tsp of both thyme and rosemary for 1-2 lbs of carrots.

I then add olive oil and toss everything around until the carrots are evenly coated.

Transfer to a baking sheet and try to ensure none of the carrots are overlapping.

Pre-heat Oven to ~400F

If your oven has a “Roast” or “Convection Roast” setting – use it. This setting will use your broiler + the bottom heat element + the fan.

AKA is helps with browning and crisping.

Allow to roast for ~30 minutes, then shake the pan and/or flip the carrots. Return to the oven for ~15 minutes. All you’re looking for is some browning.

Note: If you don’t have a convection roast setting – set the oven to ~375F and bake for 10 minutes longer – so 45-55 minutes-ish.

Leftover Roasted Carrots w/ Thyme & Rosemary

I always end up having unused whole carrots in my fridge and rather than let them go bad I almost always slice and roast them as a side.

Rate Pin Print

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Ingredients

• ▢ 1-2 lbs whole carrots
• ▢ 1/2 tsp dried thyme
• ▢ 1/2 tsp dried rosemary
• ▢ Table salt
• ▢ 1-2 tbsp olive oil or neutral oil

Instructions

• Peel carrots and slice on bias to 1/2 inch thickness.
• Salt carrots generously in bowl and let sit 15 minutes.
• Rinse carrots, drain, and pat completely dry with kitchen towel.
• Toss carrots with olive oil, dried thyme, and dried rosemary until evenly coated.
• Spread carrots in single layer on baking sheet without overlapping.
• Preheat oven to 400°F on convection roast setting.

  Note: If you don't have this setting, set your oven to 375°F and add 10 minutes to your cook time.
• Roast 30 minutes, flip carrots, then roast additional 15 minutes until browned.