Roasted Carrot Sticks with Herbs

I used to think roasting vegetables was boring until I burned a batch of carrots just enough that the edges turned dark and sweet. That accident taught me more than any recipe could. Now I reach for carrots whenever I need something fast, reliable, and surprisingly satisfying.

One winter evening I made these for a friend who claimed she didnt like cooked carrots. She ate half the pan before dinner was even plated. Sometimes the simplest things win people over when you let the vegetable speak for itself.

Ingredients

• Carrots: Pick medium-sized ones that are firm and bright orange, they roast more evenly than the thick grocery store giants.
• Olive oil: A good drizzle keeps them from drying out and helps the herbs stick without making anything greasy.
• Dried thyme: This herb smells like comfort and adds a woodsy note that carrots love.
• Dried rosemary: A little goes a long way, crush it between your fingers before tossing so it releases its pine-like flavor.
• Garlic powder: Fresh garlic burns too fast at high heat, the powder gives you all the flavor without the bitterness.
• Sea salt and black pepper: Salt brings out the natural sweetness, pepper adds just enough bite to balance it.
• Fresh parsley: Optional but worth it, a handful of green at the end makes everything look alive.

Instructions

Get the oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks. A hot oven is the secret to caramelization.

Coat the carrots:

Toss the carrot sticks in a large bowl with olive oil, thyme, rosemary, garlic powder, salt, and pepper until every piece glistens. Use your hands if you want, it works better than a spoon.

Arrange them flat:

Spread the carrots in a single layer on the baking sheet, giving each stick a little space. Crowding them makes them steam instead of roast.

Roast and turn:

Slide the sheet into the oven and roast for 20 to 25 minutes, flipping them halfway through. Theyre done when the edges are golden and a fork slides in easily.

Finish and serve:

Transfer to a plate and scatter fresh parsley over the top if you have it. Serve them warm while theyre still a little crispy on the outside.

Save

These carrots have become my go-to when I need something that feels homemade but doesnt require much thought. Theyve shown up at potlucks, weeknight dinners, and once on a picnic blanket still warm in a container. People always ask what I did to them, and I just smile.

Choosing Your Carrots

Look for carrots that feel heavy and snap cleanly when you bend them. The bagged baby carrots work in a pinch, but whole carrots you peel and cut yourself taste sweeter and roast more evenly. Avoid any that feel rubbery or have cracks.

Swapping the Herbs

If you have fresh thyme or rosemary, use about a tablespoon of each and add them after roasting so they stay bright. Dried oregano, cumin, or even a pinch of smoked paprika can take these in a completely different direction. Trust your nose and use what smells good to you.

Serving and Pairing Ideas

These carrots sit happily next to roasted chicken, grilled fish, or a simple bowl of rice and beans. Ive also piled them into grain bowls with quinoa and tahini, or served them cold the next day in a lunchbox. They hold up well and taste just as good at room temperature.

• Drizzle with honey or maple syrup before roasting if you want them sweeter.
• Toss with a squeeze of lemon juice right before serving for brightness.
• Sprinkle with toasted sesame seeds or crushed nuts for extra texture.

Save

This recipe reminded me that vegetables dont need much to shine, just heat, good oil, and a little patience. I hope these carrots become as easy and beloved in your kitchen as they are in mine.

Recipe FAQs

→ How do I cut carrots for roasting?

Peel the carrots and slice them into uniform sticks, about the size of your finger, to ensure even cooking.

→ Can I use fresh herbs instead of dried?

Yes, fresh herbs work wonderfully. Use one tablespoon of fresh thyme and rosemary in place of the dried versions.

→ What temperature is best for roasting?

Preheat your oven to 425°F (220°C) for the best results. This high heat helps caramelize the natural sugars.

→ How do I know when they are done?

The carrots are done when they are tender when pierced with a fork and have golden-brown edges.

→ Can I add a sweetener?

Absolutely. Drizzle a teaspoon of honey over the carrots before roasting to enhance their natural sweetness.