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Roasted Carrots with Thyme

I've fallen into a bit of a rut when it comes to veggies.  Green beans and corn, corn and green beans.  I like lots of vegetables raw, but I'm trying to expand my base of cooked veggies.  I found this recipe in Taste of Home's Holidays & Celebrations cookbook.  This is the 3rd recipe I've tried, and they've all been winners.


It really doesn't get much more simple than this.  I had baby carrots on hand, so that's what I used.  No fresh thyme at the grocery store this week, so I used dried. About halfway through, I gave the pan a shake to make sure nothing was sticking, but it was no problem. If I'd left them alone I would have gotten more of the nice caramelization on them.  They were great as a side to roasted chicken, and I'll be making them again for Thanksgiving.   Thank you so much to Deidre C. for sharing her recipe!


Roasted Carrots with Thyme

Roasted Carrots with Thyme
Author: Jolene's Recipe Journal

Ingredients

  • 1 pound carrots, medium, peeled and halved lengthwise
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
  • 2 teaspoons canola oil- I used extra virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt- I used kosher

Instructions

  1. Preheat oven to 400°.
  2. Place carrots in a greased 15x10x1-in. baking pan.
  3. In a small bowl, mix thyme, oil, honey and salt; brush over carrots.
  4. Roast 20-25 minutes or until tender.
Source: https://www.tasteofhome.com/recipes/roasted-carrots-with-thyme
carrots, thyme, easy
Side dishes, vegetables
American
 



Comments

  1. I can always use new veggie ideas. I definitely stick to a few, mostly uninspired recipes. These look like a great way to change it up!

    ReplyDelete
    Replies
    1. I need to get back into the practice of trying one new fruit or vegetable a month. I grew up on a limited range, and have expanded a lot, but there's still so many good ones out there to try!

      Delete

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