This recipe features carrots sliced into thick medallions and roasted with garlic, fresh herbs, and olive oil until tender and caramelized.
The medallions provide a lovely texture, while the garlic and herbs add bright, aromatic flavors.
It's a simple yet elegant side dish that pairs well with a variety of main courses.
Why You’ll Love This Recipe
- Thick carrot medallions roast evenly, developing caramelization without drying out.
- Fresh herbs like rosemary and thyme infuse the carrots with savory, fragrant notes.
- Roasting garlic alongside the carrots softens and sweetens its flavor, balancing the dish.
- Olive oil helps to crisp the exterior slightly, enhancing texture and flavor.
Roasted Garlic and Herb Carrot Medallions
Enjoy tender, caramelized carrot medallions roasted with fresh garlic, herbs, and olive oil. This simple side dish is both elegant and easy to prepare.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 pound (450g) carrots, peeled and cut into 1/2-inch thick medallions
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: fresh parsley, chopped
Instructions
- Prepare the oven and carrots Preheat your oven to 425°F (220°C). Peel the carrots and slice them into 1/2-inch thick medallions for even cooking.
- Toss carrots with seasoning In a large bowl, combine the carrot medallions, olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper. Toss well to coat all carrot pieces evenly.
- Roast the carrots Spread the carrots in a single layer on a rimmed baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the carrots are tender and caramelized around the edges.
- Serve Remove from the oven and transfer to a serving dish. Garnish with chopped fresh parsley if desired. Serve immediately for best texture and flavor.
Helpful Tips
- Use fresh herbs for a pronounced flavor; dried herbs can be used but reduce quantity to 1 teaspoon total.
- If carrots are similar in size, they will roast evenly and cook at the same rate.
- Make sure to spread carrots out on the baking sheet to avoid steaming instead of roasting.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven at 350°F (175°C) until warmed through to maintain texture.
Do not leave cooked carrots out at room temperature for longer than 2 hours to ensure food safety.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs; reduce the amount to about 1 teaspoon total since dried herbs are more concentrated.
How can I tell if the carrots are done?
They should be tender when pierced with a fork and have caramelized edges.
Is this recipe vegan and gluten-free?
Yes, the recipe uses only vegetables, olive oil, and herbs, making it naturally vegan and gluten-free.
Leave a Reply