Take advantage of fresh herbs this time of year and add fresh thyme to your roasted carrots for a savoury hit.
I find carrots sweet enough so I don't go much for the recipes that use honey on carrots....unless there are some serious spices going on there as well.
Carrots are available all year round. Nothing beats fresh carrots in season. Leave the carrots whole if they are the size of your index finger or so. As they get bigger you will want to either halve them for medium wide or quarter them if they are really big.
Try to trim them so they are fairly uniform in size to promote even cooking.
Melt some butter, mix it with fresh thyme leaves and roast them. Done!
There is a trick to getting the thyme leaves off the stem easily. I learned this from my niece who was working for a catering company. The trick is... hold a single stem at the top tip and run two fingers down to the bottom of the stem. The little leaves just fall away! No chopping required and no coarse stems to worry about.
I made these along with Oven Roasted Potatoes and Lemon Oregano Pork Loin Roast. Your whole dinner done in the oven!
- 6 large carrots or 12 medium
- 1 tablespoon butter
- 3 sprigs fresh thyme leaves only
- sea salt to taste
- Preheat oven to 375 degrees.
- Peel carrots and trim ends. If necessary halve or quarter the carrots depending on the size of them.
- Melt the butter, add the thyme leaves. Place the carrots in an oven proof pan. Pour the butter/thyme mixture over them and toss the carrots to ensure they are fully coated.
- Roast uncovered. Check for doneness after 40 minutes. When carrots are fork tender they are done.
- Sprinkle with sea salt to taste just before serving.