Ingredients
- Carrots: 2 pounds, choose fresh, firm carrots. They are the star of the dish, providing sweetness and vibrant color.
- Olive Oil: 3 tablespoons, extra virgin olive oil is recommended for its flavor and health benefits. It helps the carrots roast evenly and become tender.
- Fresh Thyme: 2 tablespoons, roughly chopped. Fresh thyme offers a wonderful earthy and slightly lemony aroma that complements the sweetness of the carrots beautifully.
- Garlic Cloves: 2-3 cloves, minced (optional). Garlic adds a savory depth to the roasted carrots, enhancing their overall flavor profile.
- Salt: 1 teaspoon, or to taste. Salt enhances the flavors of all the ingredients and is essential for seasoning.
- Black Pepper: ½ teaspoon, freshly ground, or to taste. Black pepper adds a subtle spice and warmth, balancing the sweetness of the carrots.
Instructions
- Preheat Your Oven and Prepare the Carrots: Preheat your oven to 400°F (200°C). This high temperature is ideal for roasting vegetables, allowing them to caramelize beautifully and become tender without becoming mushy. While the oven is preheating, prepare your carrots. Wash the carrots thoroughly under cold running water to remove any dirt or debris. Peel the carrots using a vegetable peeler. Peeling is optional, but it results in a smoother texture and removes any potential bitterness from the skin. Trim off the ends of the carrots.
- Cut the Carrots: Decide on your preferred carrot shape. For even cooking, it’s best to cut the carrots into uniform pieces. You can slice them into rounds about ½ inch thick, or cut them into batons (sticks) about 2-3 inches long and ½ inch thick. If your carrots are particularly thick, you may want to halve or quarter them lengthwise before slicing or cutting into batons to ensure they cook through evenly. Consistency in size is key for even roasting.
- Prepare the Thyme and Garlic (if using): If using fresh thyme, rinse the sprigs and then gently pull off the leaves. Roughly chop the thyme leaves. Mince the garlic cloves finely. Mincing the garlic releases its aromatic oils, infusing the carrots with a delicious savory flavor.
- Toss Carrots with Olive Oil and Seasonings: In a large bowl, place the prepared carrots. Drizzle the olive oil over the carrots. Using your hands or tongs, toss the carrots to ensure they are evenly coated with the olive oil. This coating is crucial for roasting, as the oil helps the carrots crisp up and prevents them from drying out. Add the chopped fresh thyme, minced garlic (if using), salt, and black pepper to the bowl. Toss again to evenly distribute the seasonings, ensuring each carrot piece is well coated.
- Arrange Carrots on a Baking Sheet: Spread the seasoned carrots in a single layer on a large baking sheet. Avoid overcrowding the baking sheet, as this will steam the carrots instead of roasting them, resulting in softer, less caramelized carrots. If necessary, use two baking sheets to ensure the carrots have enough space. Arranging them in a single layer allows for maximum heat circulation and even browning.
- Roast the Carrots: Place the baking sheet in the preheated oven and roast for 25-35 minutes, or until the carrots are tender when pierced with a fork and lightly caramelized, with golden brown edges. The roasting time may vary depending on the thickness of your carrot pieces and your oven. Start checking for doneness around 25 minutes. For extra caramelization, you can increase the roasting time slightly, but keep a close eye on them to prevent burning.
- Toss Halfway Through (Optional but Recommended): For more even browning and cooking, you can toss the carrots halfway through the roasting time, around the 15-20 minute mark. This ensures that all sides of the carrots are exposed to the heat.
- Check for Doneness: To check if the carrots are done, pierce them with a fork. The fork should easily slide into the carrots with minimal resistance. They should be tender but still slightly firm to the bite, not mushy. Look for caramelized edges and a vibrant color.
- Serve Immediately: Once the carrots are roasted to your liking, remove them from the oven. Taste and adjust seasoning if necessary, adding a pinch more salt and pepper if needed. Serve the Roasted Carrots with Thyme immediately while they are warm and at their best flavor and texture. They make a wonderful side dish for a variety of main courses.
Nutrition
- Serving Size: one normal portion
- Calories: 85
- Fat: 5g