Roasted Carrots with Herb Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large bag of rainbow or regular carrots
  • Olive oil
  • Salt
  • Pepper
  • Paprika
  • Herb Sauce:
  • 1 bunch of parsley, rinsed and bottom stem removed
  • 1 bunch of cilantro, rinsed and bottom stem removed
  • ¼ cup of olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove of garlic
  • Generous pinches of salt
  • Fresh ground black pepper
  • Red chili flakes to taste
  1. Preheat oven to 425 degrees.
  2. Wash carrots well and cut off tops. Cut diagonally into large piece or leave whole.
  3. Lay carrots on a foil-lined baking sheet. Drizzle GENEROUSLY with olive oil, sprinkle generously again with salt, fresh ground black pepper and paprika. Toss to coat. If your carrots are not shiny and well-coated, add a little more olive oil.
  4. Roast for about 20-25 minutes or until golden brown and crisp.
  5. While carrots are roasting, add everything except the olive oil into a blender or food processor. Slowly stream in olive oil while blending, creating a smooth sauce. Add more or less oil depending on desired consistency. Taste and adjust as needed.
  6. Serve carrots with herb sauce on top. Sprinkle with flaky sea salt and sesame seed if desired.
Recipe by Gourmet Gab at