Easy Herb Roasted Carrots


There is something so soothing about carrots with the leaves still in tack! :-D

I am a huge fan of vegetables in there main form. I have always been paranoid of where baby carrots came from, lol, so I tend to stick with Whole Carrots. :-)

I try my best to buy vegetables when they are in season:

  1. Firstly, they taste so much better
  2. The nutrients are sky rocketing when veggies are at their peak! 
  3. Lastly, since in season, produce are bountiful at the time, meaning WAY cheaper prices!

My immediate family never liked carrots if they weren't sweet or candied. (You know the ones right?? lol)

Carrot muffins seemed healthy at first, until I noticed its yet ANOTHER sweet version of eating carrots.

I also used to get away with juicing them because I would cover the flavor with fruits.

Totally noticed that my whole family NEVER ate carrots raw. Maybe thats why I have terrible eye sight. My parents skipped that veggie a lot!

I like raw carrots though! AND I'm trying to monitor my sugar usage!


Sometimes I found myself NOT buying carrots often because I am the cook in my household.

With my little guy running around, I don’t have as much time to make every single person in my household a separate meal.

I can barely fix the Main Meal for everyone! LOL

I’ve been trying to watch my sugar intake. 

So one day I said, "F*ck it! I’m going to make Savory Carrots and they are going to eat it!" lol

With much LUCK this recipe got a bunch of Carrot HATERS, to become Carrot FANS!


The Best Part? It’s so crazy simple and fast!

Whats your favorite type of way to make Carrots?? :-D



2 - 3 bunches of Carrots

1 Tablespoon. Olive Oil

1 tablespoon. Parsley, rough chopped

A generous pinch of Salt

Pinch of Pepper



  1. Preheat oven to 425ºF. 
  2. Toss carrots in olive oil 
  3. Arrange in a single layer on a rimmed baking sheet 
  4. Season with salt, pepper, and fresh parsley
  5. Loosely wrap tops of the carrots (the greenery) in foil before baking so they won't burn in the oven
  6. Bake 20 minutes or until tender.


  • You can substitute and herb for the parsley (Rosemary, thyme, etc.)
  • Add as many of your favorite herb combinations as you want
  • If you prefer to chop off the greenery, feel free! I just love the look of the greenery :-D

I’d love to see how you make your carrots on Instagram, Facebook, and/or Twitter    #chocolatemamalovesvanilla