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| Roasted Carrots with Thyme |
Carrots are usually the forgotten side dish. They're boiled into submission. They're taken for granted. They're neglected. Not these carrots! Hell no, they refuse to be ignored! These carrots are incredibly flavorful. They're tender and don't cross the line into mushy territory. And they're flexible. Almost any herb will compliment them: basil, parsley, dill and rosemary would stand in for thyme. Enjoy!
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| Cutting your carrots on a diagonal makes the look prettier. Don't question this. It's true. |
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| Carrots Pre-Bake |
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| Carrots Post-Bake |
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| Gently remove the thyme leaves from the sprigs. They will fall off quickly. Discard the sprigs and toss the thyme leaves with carrots to combine. |
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| Roasted Carrots with Thyme |
Roasted Carrots with Thyme
Adapted from Ina GartenIngredients
1 pound carrots2 tablespoons olive oil
Sprinkle kosher salt
10 grinds black pepper
10-12 sprigs fresh thyme
Directions
Preheat the oven to 400 degrees F.
1. Slice carrots into 1 to 1 1/2 inch pieces (they'll shrink after they cook). If you cut them on the diagonal, they'll look fancy.
1. Slice carrots into 1 to 1 1/2 inch pieces (they'll shrink after they cook). If you cut them on the diagonal, they'll look fancy.
2. In a large bowl, toss carrots with olive oil, salt, pepper and thyme.
3. Spread evenly on a baking sheet. Bake for 20 minutes, until browned and tender.
4. Remove thyme leaves from branches (they'll pretty much fall off as soon as you touch them).
5. Toss and taste. Adjust for salt and pepper.
Eat, Drink & Be Yummy!
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