Hello friends ! I hope you had a great weekend. It’s the Canadian Thanksgiving and I will be heading to my momma’s house later on this afternoon to enjoy some family time.
In the meantime, I’m so happy to be joining some of my friends to bring you some delicious Thanksgiving side recipes.
I don’t know about you, but sides are always kinda tricky for me so I’m looking forward to seeing what they’ve all come up with.
I must admit that my recipe is super, duper simple and requires very little effort. Which in my opinion is exactly what you need.
I’m in love with these rainbow baby carrots. They are just so beautiful to look at don’t you think?
These carrots are roasted to perfection with lots of garlic and herbs such as thyme, basil and oregano, creating the perfect side dish.
Ingredients:
- 1 lb fresh carrots washed
- 1/2 tsp garlic powder
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
- 1/2 tsp dry parsley
- 1/2 tsp dry thyme
- salt and pepper to taste
- 2 tbsp olive oil
Instructions:
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Preheat oven to 375 F degrees. Lightly oil a baking sheet with cooking spray.
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In a small bowl mix the garlic, oregano, basil, parsley, thyme, salt and pepper together. Sprinkle the garlic herb mixture over the carrots along with the 2 tbsp of olive oil. Toss everything together, making sure each carrot is seasoned with the garlic and herb mixture.
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Arrange the carrots in a single layer on the baking sheet and bake for 35 minutes or until fork tender.
Too pretty not to take maybe one too many photos…ha.
Thank you so much for stopping by. Please don’t forget to check out the rest of these delicious recipes.
Apple Walnut Cranberry Sauce by Ella Claire | Paleo Sweet Potato Casserole by Nesting with Grace | Herb and Garlic Roasted Carrots by Craftberry Bush | Bacon Green Beans by anderson + grant | Pumpkin & Cheddar Scalloped Potatoes by My Sweet Savannah
Sweet Potato Pie by City Farmhouse | Sweet Cornbread by Nina Hendrick Design Co. | Sally Lunn Bread by House 214 | Cranberry & Brie Bites by Finding Home Farms | Avocado Bacon Butternut Salad with Pumpkin Vinaigrette by Nest of Posies
Cranberry Pretzel Salad by Zevy Joy | Sweet & Savory Cornbread by Julie Blanner | Roasted Carrots with Candied Pecans & Goat Cheese by Inspired by Charm
Happy Thanksgiving Lucy
Thanks for the recipe. I love roasted carrots
These look so pretty, especially whole, with a bit of the tops, and roots intact. I’ll have to look for “rainbow” carrots. Haven’t seen any in our area (North Texas). Occasionally I have roasted carrots, and parsnips together and love the contrast of color and flavors. Beautiful, inspiring photography.
So colorful and so simple! What a beautiful addition to a Thanksgiving line-up.
Lucy,
I made these last night and they were delicious!! I totally impressed my family with these pretty carrots, not to mention I actually tried a new recipe!
Thank you for this recipe, I will be making these again…Loved them!
Wow, I thought this was real cake! It’s so pretty. I only wish I could do what you do. I’ve painted my greeting cards with water colors but I stamp them first & then color them in. My drawing skills are not so good but yours are.
I love baby carrots and I love the colored ones. I’m going to have to try this recipe. Thanks for giving us a really yummy sounding recipe. I’ll let you know when I make it.
Garlic and herbs are the best in feed for the vegetarian.
I like vegies the most as they are having less calories and our body can easily tolarate them, I also like fruits as well.
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