Roasted Carrots with Thyme
April 30, 2010
The sum of the recipe for Roasted Carrots, by Pastor Ryan is much greater than its parts. Don’t use baby carrots, which I think have a lot less flavor than their full-size, non-whittled counterparts. Slice the carrots length-wise, and toss with olive oil, salt, pepper, and fresh thyme. I’ve cooked them at all different temperatures, depending on what else is in the oven. They turn out sweet, earthy, firm and delicious — a perfect side for a weekday meal (I served them this week with Spinach Burritos with Salsa Verde) or a holiday dinner.
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Filed under: Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Jen | May 2, 2010 at 7:32 pm
I love roasted carrots! I put carrots and leeks around my roast chicken instead of potatoes sometimes. We fight over the leeks. I’ve also roasted turnips with potatoes as a side dish. The combo is great.
2. chickinthekitchen.com &ra&hellip | November 1, 2010 at 10:39 am
[...] Roasted Carrots with Thyme, roast chicken with garlic and [...]
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