Recipes
Herbed Roasted Carrots
These sweet roasted carrots are enhanced by the earthy aroma of fresh thyme and a hint of sea salt. Roasting caramelizes the edges, creating a tender yet slightly crisp texture that makes this dish both simple and elegant. Whether served as a side dish or part of a vibrant spread, these carrots are a delicious and nourishing addition to any meal.
Chef’s Tip
Ingredients
- 2 lbs rainbow carrots, halved lengthwise if thicker than 1 inch
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1-2 tablespoons fresh thyme leaves, finely chopped
Directions
- Preheat the Oven: Set oven to 400°F (200°C).
- Prepare the Carrots: Wash the carrots well and trim off the tops. If they are wider than 1 inch, cut them in half lengthwise for even roasting.
- Season & Coat: Place the carrots on a bare baking sheet. Drizzle with olive oil, then sprinkle with sea salt, black pepper, and thyme. Toss to coat evenly.
- Roast to Perfection: Spread the carrots in a single layer and roast for 20 minutes, flipping halfway through. If using larger carrots, check for tenderness and cook longer if needed.
- Taste & Adjust: Remove from the oven, sprinkle with extra thyme, and adjust seasoning if necessary. Serve warm.
Chef’s Tip
For an extra flavor boost, add a drizzle of balsamic reduction or maple syrup or a sprinkle of toasted sesame seeds before serving.
