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. (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.”
Roasted Carrots with Thyme
- 2 pounds carrots, approximately 12 medium, peeled and trimmed
- 3 tablespoons olive oil, extra virgin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon salted butter, quartered
- Preheat the oven to 400°F.
- 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.
- Don’t forget when peeling the carrots for this dish, as well as when you peel them for any other use, to save the peels and trimmings for a vegetable stock. We’ve already paid for the carrots, so why waste when you can get the stock for free?
This carrot recipe is fairly good for diabetics. If your body is super sensitive to carbohydrates you may want to eat few carrots or avoid them altogether, but this recipe includes a bit of oil and butter, both of which are good for slowing down the absorption of carbs into the body. It is also just a side dish so you don’t eat a whole plateful of carrots – well, most of us don’t anyway.