cartoon by marc johns.

Sunday, January 8, 2012

Roasted Carrots with Thyme

This is a simple, rustic recipe that really allows the sweetness of carrots to shine.  It is also incredibly easy.  You don't even have to peel the carrots!  The carrots also look impressive and beautiful spread out on a platter sprinkled with thyme, so this is a great recipe to serve when you have guests you want to impress.  I made this recipe from organic fresh carrots I got from the farmers market - and if you can do that too, that's the way to go.  Because there are so few ingredients in this recipe, if the carrots are truly something special, then this dish will shine.  (By the way, I have made this recipe from grocery-store carrots, and it is still yummy).  This would also be delicious sliced into bite-sized pieces and put on top of a salad, or mixed into quinoa.

1 dozen carrots
1/4 cup fresh thyme
sea salt
black pepper
1/4 cup olive oil

1.  As I said earlier, you don't even have to peel the carrots, but you do have to chop the ends off and clean them up.  If you want to peel them, you are welcome to, but if you don't make sure you really scrub them.  I use my potato brush.  Preheat oven to 400 degrees.  

2.  Cut all the carrots in half, lengthwise.  Try to make sure that each half carrot is about the same size so everything will roast evenly.  

In half, length-wise.
3.  Lay the carrot halves out on a baking tray.  Drizzle the carrots with olive oil.  Toss to make sure the carrots are completely coated.

On a baking pan.
Olive oil - drizzled.
4.  Pinch the tiny leaves off of the thyme.

5.  Sprinkle the thyme on the carrots, making sure all sides of the carrots have the herb on them.

Thyme Sprinkled.
6.  Sprinkle on sea salt and black pepper.
Ready for the oven.
7.  Roast for 35-40 minutes or until the carrots are tender with wrinkly skin.  Your kitchen will smell delicious.  Makes enough for a side dish for 6-8 people.  Enjoy!!

Beautiful and Simple.
Recipe Adapted from The Pioneer Woman.

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