Herb Roasted Carrots
Roasted carrots are a simple side dish that can add some flair to your meal, especially if you can find the petite ones like I did at Trader Joe’s.
I am not a huge fan of cooked carrots. It’s one of the foods that oddly gets sweeter when cooked, and I have a hard time reconciling that flavor in most dishes. This is why I usually hide it in a lasagna (recipe to come), soup, or cook them on their own. This recipe balances that savory with the inevitably sweet carrots.
Herb Roasted Carrots
INGREDIENTS and SUPPLIES:
- 1 lb of petite carrots
- 2 tbsp evoo
- 3 sprigs of fresh thyme
- 1.5 tsp of salt
- 1/2 tsp of black pepper
- 1/4 tsp of ginger
- Mixing bowl & Spatula/Spoon
- 18 x 13 “half sheet” pan
- Aluminum foil [to cover the sheet]
INSTRUCTIONS:
Preheat oven to 400 degrees F (205 C)
1. Wash and dry carrots, peel if necessary
Mine are peeled already but if you are using long orange carrots then use a peeler to take off the outer layer, just one quick glide across the entire carrot, then pat it dry.
2. Season Carrots
In a mixing bowl, drizzle the EVOO, add the salt, pepper, ginger, and thyme [removed from the stem] and give it a good stir to ensure each carrot is coated nicely with the oil and seasoning. NB: I add ginger to up the savory over sweet factor, but if you like sweet then you don’t need it.
3. Place on pan…
Space them out just enough to where they are not too crowded. Once they’re in the oven you will shake the pan to get them rolling a bit so you want enough room for them to move.
4. Pop in the oven!
Set a time for 20 minutes. After about 12 to 15, give them a little shake quickly to not lose too much heat from the oven! Take them out once they have a nice char to them.
Finishing Touches:
Once out of the oven I add a dash of finishing salt then plate!
