2 lbs carrots, quartered lengthwise then cut into 2 inch lengths.
3 tables spoons extra virgin olive oil
Kosher Salt & Freshly Ground Black Pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley
Preheat your over to 400 degrees.
Oil a baking pan large enough to fit all of the carrots in one layer.
Toss the carrots in a large bowl with the olive oil, salt, pepper, thyme, and oregano.
Spread carrots on the baking pan. Cover with foil and place in oven for 30 minutes.
Uncover and test for doneness. If they aren’t yet tender, reduce the heat to 375 degrees and return to the oven. Check frequently–they’ll be tender within 10-15 minutes.
Put the carrots in a serving dish, add the parsley, and stir. Adjust the taste by adding salt and pepper.
Should you peel Carrots?
You can if you want, but it’ll be purely for cosmetics, and even then, the benefit seems marginal.
Here’s the thing–roasting carrots is one of the 5 times you shouldn’t bother peeling them. The roasting process brings plenty of rich flavor so it just isn’t necessary.
Variation: Roasted carrots with dill
Instead of the Parsley, Oregano, and Thyme, Dill is another common spice to use when roasting carrots this way. The Barefoot Contessa (Ina Garten) likes her roasted carrots that way, but I like the parsley and thyme better.