Sunday, February 19, 2012

Roasted Carrots with Thyme

Carrots are abundant right now and mostly everyone loves to eat them raw around here.  In fact, Chris never likes them cooked.  However, these aren't "store" carrots and with that in mind, I thought I would try roasting them and see what everyone thought.  They were a big hit!  Here's how I made them.  Keep in mind you can change the flavors very easily by changing the herb or seasoning according to your own tastes.

Here's what you will need:

2 bunches small farm carrots (about 2 pounds)
Olive oil
Kosher salt
Fresh thyme

Fresh Thyme

Start by turning oven to 400 degrees.  Chop tops off carrots and throw in a roasting pan.  Lightly coat the carrots with olive oil and salt and strip a few sprigs of thyme. Toss everything together in the pan.

When oven reaches 400, place pan in oven.  Check carrots about every 10 minutes, shaking pan to move them around.  When carrots appear caramelized (brown but not burnt) and they are slightly wrinkled up, removed them from oven and enjoy.  This probably takes about 30 minutes.

Finished dish

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