Herb-Roasted Tri-Color Carrots
Delicious Herb-Roasted Tri-Color Carrots with Garlic-Infused Olive Oil
Are you looking for a vibrant and flavorful side dish to complement your plant-based meals? Look no further! Our herb-roasted tri-color carrots with garlic-infused olive oil are an absolute delight for the taste buds. Combining the natural sweetness of carrots with the aromatic infusion of garlic and fresh herbs, this dish is a feast for both the eyes and the palate.
How to Make Herb-Roasted Tri-Color Carrots
To begin, gather a bunch of fresh tri-color carrots, showcasing colors ranging from bright orange to deep purple and golden yellow. The various hues not only add visual appeal to the plate but also provide a diverse range of nutrients. Preheat your oven to 375°F to ensure that the carrots roast to perfection.
Prepare Garlic-Infused Olive Oil
Next, prepare the garlic-infused olive oil. For this step, you can use store bought garlic-infused olive oil or create your own. To make your own, add a generous amount of extra-virgin olive oil to a small saucepan and gently warm it over low heat. Introduce a few cloves of crushed garlic and allow their flavors to infuse the oil for a few minutes. Then, remove the saucepan from heat and let the oil cool slightly, giving the garlic enough time to infuse its delicate essence into the oil.
Dice Up the Carrots
Now, it's time to prepare the carrots. Rinse them thoroughly under cold water to remove any dirt or debris. Trim the tops, peel, and pat dry. Dice carrots into 1/2 inch pieces. For dicing, cut the carrots vertically down the middle, then cut the halves vertically again. Each carrot should be in four long pieces. Then, cut these carrot slices horizontally into 3-5 pieces, depending on the size of the carrot. Place the carrots onto a baking sheet with parchment paper.
Drizzle the garlic-infused olive oil over the carrots, ensuring they are coated evenly. The oil not only imparts a subtle garlicky flavor but also helps the carrots caramelize beautifully during the roasting process.
Season and Bake
For seasoning, sprinkle dried oregano, garlic powder, and sea salt over the carrots. The herbaceous aromas will permeate the air as the carrots roast, enhancing the overall taste profile.
Once the oven is preheated, place the baking sheet in the center and let the carrots roast for approximately 25-30 minutes or until they are tender and slightly caramelized. Be sure to check on them occasionally, giving them a gentle toss to ensure even cooking.
Garnish and Serve
When the carrots are perfectly roasted, transfer them to a serving dish, taking care not to lose any of the flavorsome olive oil and herb residue. You can garnish them with a sprig of fresh herbs, like fresh parsley or thyme, to add a final touch of elegance and freshness.
Serve these herb-roasted tri-color carrots as a side dish with your favorite plant-based protein or as part of a hearty salad. Herb-roasted carrots pair excellently alongside Gluten-Free Quinoa Crust Pizza or Winter Squash & Caramelized Onion Soup. If you’re feeling adventurous, use these as a colorful addition to a Hearty Roasted Vegetable Salad! They are not only visually stunning but also bursting with flavors that will satisfy your taste buds and leave you craving for more.
With our herb-roasted tri-color carrots, you can elevate any meal and impress your friends and family with an effortless yet stunning plant-based dish. Enjoy the burst of natural sweetness, combined with the garlicky undertones and aromatic herbs, in every delicious bite.
Herb-Roasted Tri-Color Carrots
Recipe Author: Nicole Riggs
Combining the natural sweetness of carrots with the aromatic infusion of garlic and fresh herbs, this tasty side dish is a feast for both the eyes and the palate. Make these vibrant and flavorful herb-roasted carrots to perfectly complement your plant-based meals!
Serving Size: 3 side dish servings
Equipment:
oven, cutting board, baking sheet, parchment paper or silicone baking mat, tongs (optional)
Ingredients:
Herb-Roasted Carrots
5 small-medium tri-color carrots, peeled and quartered
1 tbsp fresh parsley, roughly chopped
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
5 turns sea salt
Garlic-Infused Olive Oil
4 tbsp extra-virgin olive oil
2-3 fresh garlic cloves, smashed
Instructions:
Preheat oven to 375 F.
Prepare the garlic-infused olive oil by adding extra-virgin olive oil to a small saucepan and gently warming it over low heat. Add crushed garlic cloves and let infuse for a few minutes. Remove the saucepan from heat and let the oil cool slightly.
Trim the tops of the carrots, peel, and pat dry. Dice carrots into 1/2 inch pieces. For dicing: cut the carrots vertically down the middle, then cut the halves vertically again. Each carrot will be in four long pieces. Then, cut these carrot slices horizontally into 3-5 pieces.
Place the carrots onto a baking sheet with parchment paper. Drizzle the garlic-infused olive oil over the carrots, ensuring they are coated evenly.
Sprinkle dried oregano, garlic powder, and sea salt over the carrots. Once the oven is preheated, place the baking sheet in the center and roast for approximately 25-30 minutes or until tender and slightly caramelized. Check on them occasionally and toss often.
Garnish with fresh parsley or other herbs, like thyme, rosemary or oregano. Serve alongside your favorite plant-based meals!
A delicious smoky side dish or flavorful addition to Mexican-style meals, burgers, sandwiches, and wraps. This colorful skillet will have you eating at least half of the rainbow in just one sitting!
These hearty roasted potatoes with peppers and onions are simple to make and perfect for breakfast or brunch. They also taste great as a side dish any time of the day.
A plant-based spin on a traditional recipe. We swapped feta for pasta to vegan-ize this dish loved around the world. Greek salad with orzo is a customizable, easy to make recipe perfect for the summer months when vegetables are fresh, plentiful, and delicious.
Enjoy this hearty plant-based Mushroom Risotto recipe and savor in the tastes of Tuscany.
