Roasted Carrots

Shelf Life: 3 days with refrigeration
Portion/Serving: 2 qts.
Revision Date: Feb 26, 2017

All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.


2 lbs. Carrots, Peeled, Cut into 1" Oblique Pieces
1 tbsp. Garlic, Fresh, Minced
¼ cup Olive Oil
1 tbsp. Thyme, Fresh, leaves only, chopped
1 tbsp. Parsley, flat-leaf, leaves only, chopped
Sea Salt, As Needed
Black Pepper, Fresh Ground, As Needed


  • Mixing Bowl
  • Sheet Tray
  • Measuring Spoons
  • Liquid Measuring Cups
  • Kitchen Spoons
  • Storage Containers


  1. Toss the carrots, garlic, olive oil, season with salt and black pepper, toss until evenly mixed. 
  2. Transfer carrots to sheet tray and roast in oven for 10 minutes until slightly caramelized and concentrated. 
  3. Remove from oven, transfer back to bowl, toss with thyme and parsley. Allow to cool. 
  4. Transfer to a storage container, cover, label and store in the refrigerator.