Caramelized Herb Roasted Carrots
Prep time
Cook time
Total time
Tender, petite oven roasted carrots with olive oil, fresh herbs and brown sugar. Slightly sweet and a little savory, such a wonderful combination of rustic flavors.
Recipe type: Side Dish
Cuisine: French
Serves: 4 servings
  • 1 lbs. petite carrots
  • 2 tbsp. extra virgin olive oil
  • salt & pepper to taste (about ¼ tsp.)
  • 1 tsp. brown sugar
  • 1 tbsp. fresh thyme
  • 1 tsp. fresh rosemary, chopped small
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with aluminum foil.
  3. Add carrots to baking sheet. Drizzle carrots with olive oil, salt & pepper. With your hands, mix until all the carrots are covered with olive oil. Line the carrots in a row, sprinkle with brown sugar, top with thyme and rosemary.
  4. Bake in oven for 25 - 30 minutes, until fork tender. Flip half way through cooking. Note: make sure the carrots are all the same in size for even cooking. If they are thick, it will take longer.
Nutrition Information
Serving size: ¼ of recipe Calories: 109 Fat: 7.2 Carbohydrates: 11.8 Sugar: 6 Sodium: 78 Fiber: 3.2 Protein: 1 Cholesterol: 0
Recipe by PB + P Design at