<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Sweet Roasted Carrots with Garlic and Herbes de Provence

Written By Pam Brandon and Anne-Marie Denicole On November 17, 2010

Just in time to grace the holiday buffet, a veggie we’ll call a girl’s other best friend. There’s nothing like multiple roasted_carrotscarrots to make her eyes sparkle and shine—especially when they’re roasted to perfection with savory garlic and a sophisticated flourish of herbes de Provence. Roasting veggies concentrates the natural sugars to create a delicious side dish.  Pan-searing the carrots before roasting gives these natural beauties a nutty, sweet-as-candy edge.   
The garlic, warm, smooth and meltingly tender, slips easily from its skin to perfectly compliment the sweet carrots—or spread on crusty bread to enjoy with a glass of your favorite red wine.


Sweet Roasted Carrots with Garlic and Herbes de Provence

Serves 4 to 6

2 tablespoons extra-virgin olive oil
2 pounds carrots, scrubbed and halved lengthwise
1 head garlic, cloves separated but unpeeled
1 tablespoon herbes de Provence, or more to taste
Coarse salt, freshly ground black pepper, to taste

Preheat oven to 400°F.

In a large, ovenproof skillet, heat the olive oil over medium-high heat. When the oil is smoking, add the carrots in batches, cut sides down. Sear for approximately 10 minutes until nicely browned, reserving on a plate. When all the carrots are browned, add them back to the skillet, tossing with the garlic cloves, herbes de Provence,salt and pepper.

Cover the skillet tightly with foil and roast in oven for 20 minutes. Remove the foil and roast for about 10 minutes more, tossing occasionally with tongs. Serve warm or at room temperature.


We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Notify of
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter