Roasted Carrots
Say goodbye to the mushy carrots of your childhood—these roasted carrots are caramelized and full of rich, savory flavor.
Ingredients
- 2 pounds fresh carrots, peeled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
- Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.
- Make-Ahead Instructions: The carrots can be prepared up to 3 days ahead of time. After roasting, let the carrots cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat, spread the carrots on a foil-lined baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through.
Nutrition Information
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- Per serving (4 servings)
- Calories: 153
- Fat: 7 g
- Saturated fat: 1 g
- Carbohydrates: 22 g
- Sugar: 11 g
- Fiber: 6 g
- Protein: 2 g
- Sodium: 392 mg
- Cholesterol: 0 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.