Roasted Carrots are always a staple on the Thanksgiving table and they could not be easier to make! I make these year round because my family loves them so much and they are weeknight friendly, meaning I can whip them up in about 20 minutes. And they are pretty hands off so I can pop them in the oven and don’t have to think about it until the timer goes off.
If you are making these for Thanksgiving just get them prepped and put the baking sheet on the back of the counter until the last minute then put them in the oven while the turkey is resting and you are heating any other side dishes. Or if you don’t have counter space or an extra baking sheet you can toss the carrots with the oil and spices and put them in a plastic bag until you are ready/able to put them on a free baking sheet.
Another note- you can absolutely use baby carrots if you do not want to cut the large carrots, but the large ones tend to be more “carroty”-is that a word? But, if you are going to cut the large ones be sure and use a sharp knife.
A quick, no-brainer side dish that pairs well with ANYTHING, but especially with Thanksgiving Day turkey.
- 8 large carrots, cut into 8 long sticks
- 2 Tablespoons olive oil, vegetable oil, grape seed oil-whatever you have on hand
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon fresh thyme or rosemary (stems removed and chopped) or 1/2 teaspoon dried
- 1/8 teaspoon cayenne pepper
- 1-2 teaspoons fresh parsley, chopped for garnish
Preheat oven to 425 degrees. Line a baking sheet with foil.
Peel the carrots and cut off the ends. Cut the carrots lengthwise then cut them again in half lengthwise.
Line the carrots on the baking sheet. Drizzle oil over top. Sprinkle onion powder, garlic powder, salt, thyme or rosemary and cayenne over top. Using your hands, toss well.
Make sure the carrots are in a single layer.
Roast for 15 minutes or until they are the doneness you prefer. Garnish with parsley and serve warm.