Roasted Carrots with Thyme
These lovely roasted carrots are flavored and scented with thyme and sweet butter.
They are one of our easy vegetable side dish recipes.
It is always a good idea to have a bag or bunch of carrots in the fridge or cold cellar.
Cut the carrots in half and then halve them lengthwise. In a large mixing bowl, toss the carrots with the olive oil, thyme, salt, and pepper. Transfer to a 9 by 13-inch rimmed baking sheet and roast until the carrots begin to brown, 45 to 50 minutes, flipping the carrots midway through the cooking time.
Remove the carrots from the oven, transfer them to a serving dish, and top with the tablespoon of butter.
Serves 4 to 6.
Nutritional Analysis Per Serving
Calories 139; Calories from Fat 81; Total Fat 9.0g; Saturated Fat 2.2g; Trans Fat 0.0g; Cholesterol 5mg; Sodium 215mg; Total Carbohydrates 14.6g; Dietary Fiber 4.3g; Sugars 7.2g; Protein 1.4g; Vitamin A 506%; Vitamin C 15%; Calcium 5%; Iron 3%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
(Does anyone have a great old fashioned cold cellar any more? I sure wish I did).
They are the base of many a soup, stew, or sauce, so it is especially good to have them on hand throughout the chilly months.
This tasty carrot recipe comes from a delightful cookbook called Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget.
Amy McCoy, the writer of this great cookbook says this about carrots and her roasted carrots recipe:
"While I do love fresh-from-the-garden carrots straight out of the soil—well, okay, with a good rinsing first—even in the off-season, I always have a bag of carrots at the ready. They are a good, low-cost vegetable side dish—and roasted as they are here, their sweetness is accentuated.
These carrots pair nicely with a slew of dishes, but in particular with Roasted Chicken, and the occasional thaw-in-the-winter-freeze grilled Sunday steak."
Try these roasted carrots with oven baked beef brisket. Get the recipe here.
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