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Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!!
2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces
2 tablespoons olive oil
2 to 3 teaspoons fresh rosemary, finely chopped
1 teaspoon fresh thyme
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped
2 teaspoons lemon juice, optional
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Originally posted 2017-11-11 02:56:46.