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 side dish of carrots both brightens and adds flavor to 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.
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 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.
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.
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Sprinkle the carrots with the Herbs de Provence and a generous amount of salt and pepper.
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Drizzle with a bit more olive oil and use your hands to move the carrots around so that they are all equally coated.
- 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
- Preheat the oven to 400°F, adjust a rack to the center, and coat the bottom of a baking sheet with olive oil.
- Cut the ends off of the carrots, and then peel them, placing them on the oil-coated baking sheet as you go.
- 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..")
- 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.
- 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.
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Kalinda says
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 says
Right? So funny. 😀
Marcie says
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 says
Good point, Marcie. I prefer my carrots peeled, but they certainly don’t need to be. 🙂
Stephen says
This carrots look delicious, honey. I will pick up another bag or two on my way home from work tonight.
valentina says
funny 😉
David says
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 says
Excellent idea! I love it, David!