Herb Roasted Carrots
Herb Roasted Carrots are a delightful, simple side dish made with a classic spice blend with a decidedly French name, "fines herbes." We discovered fines herbes a few years ago and have enjoyed using them in many roasted vegetable dishes. They give a delicate, subtle, herbed flavor that is just delicious.
"Fines herbs" are a simple blend of basil, chervil, marjoram, thyme and tarragon. If you don't have this on hand, you can subsitute basil.
- 1 lb carrots
- 1 teaspoon fines herbes (mix of basil, chervil, marjoram, thyme, tarragon)
- EVOO
- sea salt and cracked pepper
Preheat oven to 400.
Wash and peel carrots. Save carrot peels and tops for Super Frugal Bone Building Broth.
If you have a crinkle cutter it will make the herbs stick better, while giving the carrots a fun look. Cut carrots in half lengthwise with a knife. Cut each length into quarters with a crinkle cutter, or regular knife.
These work the best cooked on a stone (we use the Pampered Chef Bar Pan). Put the carrots on the stone, drizzle with a good quality extra virgin olive oil (EVOO) and toss. Sprinkle with sea salt, and fines herbes, finishing with some cracked pepper. Spread evenly over stone, and bake for 20 minutes.
Remove from oven and serve immediately!
These carrots are ideal to have ready to go in the oven when the turkey comes out, and can easily by roasted while you are carving the turkey and getting the other dishes on the table.