Herbs de Provence Roasted Carrots are a gorgeous and delicious side dish for a busy weeknight or the fanciest of dinner parties.
Serving a beautiful vegetarian side dish of carrots always brightens a plate!
Herbs de Provence Roasted Carrots are no exception.
What are Herbs de Provence?
- Herbs de Provence is a mixture of dried herbs that are typically from the Provence region of France.
- Herbs de Provence is made up of some, all, or various combinations of the following herbs: basil, lavender, marjoram, oregano, rosemary, sage, savory, tarragon and thyme.
- It's lovely with everything from carrots and potatoes, to chicken and fish.
Here's a lovely recipe to make your own, or you can purchase it here.
What's a substitute for Herbs de Provence?
In equal portions, use any combination of the herbs found in Herbs de Provence (basil, lavender, marjoram, oregano, rosemary, sage, savory, tarragon and thyme).
These carrots are so delicious -- they're sweet, hearty, comforting, and bursting with fresh flavors.
Not only are these carrots great year round, but they're a beautiful side for holidays. For Thanksgiving their color goes with the fall theme, and for Easter . . . . well, there's the Easter bunny, of course. 😉
I love how you can take one whole, already beautiful, ingredient and enhance it ever so slightly with a few herbs and a little heat.
How to Make Them
It's so easy!
- Peel and cut the ends off of the carrots.
- Add them to a sheet pan lightly coated with olive oil.
- Roast in a very hot oven until tender and golden brown. This will take about 45 minutes.
Enjoy the Herbs de Provence Roasted Carrots!
More recipes with Herbs de Provence
Herbs de Provence Roasted Carrots
Ingredients
- olive oil
- 3 pounds medium to large carrots
- 1 tablespoon Herbs de Provence
- salt and freshly ground black pepper
Instructions
- Set oven and prep sheet pan. Preheat the oven to 400°F, adjust a rack to the center, and coat the bottom of a sheet pan with olive oil.
- Prep carrots. Cut the ends off of the carrots, and then peel them, placing them on the oil-coated baking sheet as you go.
- Season. Sprinkle them with the Herbs de Provence and a generous amount of salt and pepper. (Once they're done, you can season to taste if necessary. (Here's how.)Drizzle more olive oil over the now seasoned carrots and then use your hands to move them around so that they are all equally coated.
- Roast. Once the oven has heated to 400°F, roast the carrots until they are very tender, and becoming golden brown, 45 minutes to 1 hour. About half way through the cooking time, flip the carrots over, or shake the baking sheet to roll them around.Cool slightly and serve.
Notes
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Kalinda
Hahaha, 5 bags! That's crazy. I do most of the grocery shopping, so we don't have a too many of the same thing problem. Although my husband does seem incapable of locating any items in the refrigerator, even if they are literally right in front of him.
It does seem that you made the best of the situation.
valentina
Right? So funny. 😀
Marcie
I'm surprised that you would suggest removing the skin on the carrots especially if we are purchasing organic carrots! The skin is very healthy. Why not just suggest that they are scrubbed well and then bake them accordingly?
valentina
Good point, Marcie. I prefer my carrots peeled, but they certainly don't need to be. 🙂
Stephen
This carrots look delicious, honey. I will pick up another bag or two on my way home from work tonight.
valentina
funny 😉
David
Those look fantastic! How nice that he makes sure you never run low on carrots. Mark is always careful to make sure our celery levels never get too low. Together we could make a nice soup! 🙂
valentina
Excellent idea! I love it, David!
Judee
We eat a lot of vegetables, but I always seem to forget about carrots. This recipe with the herbs de Provence (one of our favorite seasonings) look really delicious. Can't wait to try this recipe and your cardamom carrots too. Visiting from Gluten Free A-Z Blog
valentina
Hi Judee! Thanks for checking out my recipes. I hope you try and love the carrots! I looked at your site and it's so nice -- my oldest son (18) has Celiac, so we're all about gluten-free over here. Well, he is all the time and the rest of us often. 😉 Enjoy! 🙂 ~Valentina