Herbs de Provence Roasted Carrots are a gorgeous and delicious side dish for a busy weeknight or the fanciest of dinner parties.
Does anyone you live with you often buy food you already have, not having looked around (including behind things) before shopping?
I’m not going to name names, but suffice it to say it’s not my boys (8 & 10 years-old), and clearly not the dogs, so . . . .
I love you, honey.
This is why I found 5 (1-pound) bags of carrots in the produce drawer. 5!
So what’s a girl to do with 5-pounds of carrots? Create a crazy delicious carrot recipe, that’s what.
Herbs de Provence?
Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeast France.
What is in Herbs de Provence?
Typically, Herbs de Provence includes — or is a combination of — dried savory, thyme, basil, marjoram, lavender, rosemary,parsley, oregano, tarragon, and bay powder
These carrots are nothing short of perfection — sweet, hearty, comforting, and bursting with fresh flavors.
They’d make for a fantastic Thanksgiving side dish, too! So beautiful and their color goes with the fall theme.
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.
Enjoy the Herbs de Provence Roasted Carrots!
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Herbs de Provence Roasted Carrots are a gorgeous and delicious side dish for a busy weeknight or the fanciest of dinner parties.
- olive oil
- 3 pounds medium to large carrots
- 1 tablespoon Herbs de Provence
- salt and freshly ground black pepper
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Preheat the oven to 400 degrees F, adjust a rack to the center, and coat the bottom of a baking sheet with olive oil.
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Cut the ends off of the carrots, and then peel them, placing them on the oil-coated baking sheet as you go.
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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 to Season to Taste..")
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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.
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Once the oven has heated to 400 degrees 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.
Kalinda says
October 22, 2014 at 2:09 pmHahaha, 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 says
October 22, 2014 at 8:46 pmRight? So funny. 😀
Marcie says
October 22, 2014 at 2:19 pmI’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 says
October 22, 2014 at 8:44 pmGood point, Marcie. I prefer my carrots peeled, but they certainly don’t need to be. 🙂
Stephen says
October 22, 2014 at 2:21 pmThis carrots look delicious, honey. I will pick up another bag or two on my way home from work tonight.
valentina says
October 22, 2014 at 8:45 pmfunny 😉
David says
October 26, 2014 at 9:57 amThose 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 says
October 26, 2014 at 9:20 pmExcellent idea! I love it, David!