Roasted Carrots (Huber’s Winery)

Provided by Huber's Orchard and Winery. This recipe is always a favorite at the annual Spring Education Day. Huber's was kind enough to share this recipe with the herb society. We hope you enjoy making and tasting this wonderful vegetable dish. We would enjoy hearing your feedback and sharing your pictures when you create it!

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 10

Best Season: Suitable throughout the year

Description

This Roasted Carrots recipe offers a twist to include quality herbs to make the flavor come alive.

Ingredients

5 lbs whole carrots
1/4 cup melted butter
1/4 cup olive oil
2 tbsp granulated garlic
4 cloves minced garlic
2 tbsp parsley
2 tbsp dried thyme
1 tbsp salt
1/2 tbsp pepper
1/2 cup parmesan cheese

Instructions

1
1. Cut each carrot into 4-8 pieces. (Easiest way to do this is to cut it in half, quarter it, and cut the quarters in halves or thirds depending on size of carrots)
2. Line baking sheet with cut carrots. Coat carrots in butter and olive oil.
3. Sprinkle garlic, parsley, salt, thyme and pepper on carrots. Toss until all carrots are evenly coated.
4. Spread carrots on sheet in an even layer and top with parmesan cheese.
5. Bake in oven at 350 degrees for 15-20 minutes depending on desired doneness. Carrots should be fork tender and slightly crispy when done.

Note

NOTE: Includes milk/dairy

Keywords: roasted, carrots, Huber's Winery, olive oil, garlic, parsley, thyme, parmesan cheese, butter

Read it online: https://kentuckianaherbsociety.org/recipe/roasted-carrots/