When you have gorgeous fresh vegetables, you don’t need to do much to them to make them amazing. It’s not hard to make their natural beauty shine through. This is the best thing about using local, farm fresh, organic produce.
Contrary to woody, giant, tasteless conventional grocery store carrots, these little beauties that came in my farm box this week don’t even need to be peeled to be enjoyed. Simply rinse, trim the tops, leaving a little mohawk of green, and slice lengthwise. Then you’re ready to go. That’s it. Really.
Roasting carrots is not only the easiest possible way to prepare them, but it also brings out their natural sweetness, caramelizing them, making the perfect side dish to pretty much anything. If you’re looking for a Thanksgiving side dish that you don’t even have to think about, this one is it. Not to mention, it’s super economical.
Or if you’re like me, you can sit on the couch and eat these with your fingers.
Thyme Roasted Carrots
From A Sweet Pea Chef
10-12 whole unpeeled carrots, split lengthwise
2 tbsp. fresh whole thyme leaves
2-3 tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. ground black pepper
Preheat oven to 400 degrees.
Cover a sheet pan with aluminum foil or parchment paper.
Drizzle olive oil over carrots on the sheet pan. Season with kosher salt and ground black pepper.
Toss carrots until evenly coated with oil and seasonings. Arrange carrots on sheet pan in a single layer. Toss fresh thyme leaves over carrots.
Roast in oven for 30-35 minutes (for bigger carrots), 25-30 minutes (for smaller carrots), until golden and tender.