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Chervil (Or, Parsley) Carrots


  • 1 lb Chantenay carrots
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh chervil (or parsley), divided
  • Salt
  • Pepper
  • 1 tsp unsalted butter


Preheat the oven to 400. Toss the carrots with the olive oil, 1 tablespoon chervil/parsley, and salt and pepper. Chantenays are sweet carrots, so be generous with the salt. Arrange the carrots in a single layer on a baking sheet and roast for 20 minutes. While still hot, toss with the remaining tablespoon of chervil/parsley, the butter, and a bit more salt and pepper. Serve!

Borrowed from French Revolution, a very pretty blog with good photos