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Roasted Carrots with Garlic and Thyme

Roasted Carrots with Garlic and Thyme

I saw this recipe on Port and Fin and decided to make it to pair with the Orzo with Sautéed Garlicky Spinach and Tomatoes topped with Mozzarella and Toasted Pine Nuts and the Baked Salt and Pepper Chicken Wings. The carrots turned out really tender and delicious with a great thyme and garlic flavor. We all, kids included, loved them and ate every single carrot. This was a simple side dish that paired nicely with the rest of our meal and one I will be making again.

Roasted Carrots with Garlic and Thyme

Preheat the oven to 400 degrees. Coat a baking pan with cooking spray.

Place the peeled carrots into the prepared baking dish. Drizzle vinegar and olive oil on top the season with sea salt and freshly cracked pepper, to taste. Smash the garlic cloves (skin on) with the side of your knife and toss them on top of the carrots along with the sprig of thyme.Cover the dish with some tin foil so they will steam and cook through.

Roasted Carrots with Garlic and Thyme

Place into oven and cook for 20 minutes.

After 20 minutes, bump the heat up to 425 degrees, remove the carrots from the oven, take off the aluminum foil gently toss them. Place the carrots back into the oven without the tin foil to roast for an additional 10-15 minutes, or until fork tender. Serve immediately. Enjoy.

Roasted Carrots with Garlic and Thyme

 

Roasted Carrots with Garlic and Thyme

Roasted Carrots with Garlic and Thyme

Servings: 4

Ingredients

  • 1 bunch carrots washed and peeled
  • 3 cloves garlic skins on & smashed
  • Drizzle of red wine vinegar to taste
  • Drizzle of olive oil to taste
  • Sea salt and freshly cracked pepper to taste
  • 1 sprig fresh thyme

Instructions

  • Preheat the oven to 400 degrees. Coat a baking pan with cooking spray.
  • Place the peeled carrots into the prepared baking dish. Drizzle vinegar and olive oil on top the season with sea salt and freshly cracked pepper, to taste. Smash the garlic cloves (skin on) with the side of your knife and toss them on top of the carrots along with the sprig of thyme.Cover the dish with some tin foil so they will steam and cook through.
  • Place into oven and cook for 20 minutes.
  • After 20 minutes, bump the heat up to 425 degrees, remove the carrots from the oven, take off the aluminum foil gently toss them. Place the carrots back into the oven without the tin foil to roast for an additional 10-15 minutes, or until fork tender. Serve immediately. Enjoy.
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14 Comments

  1. Do all the different colors of carrots taste the same?

  2. They all had a delicious garlic and thyme infused flavor, so yes they all tasted the same. I would love to try them raw to see if they taste different from each other.

  3. I absolutely love carrots! They’re so good for you and full of antioxidants! I’m always looking for new ways to season, eat and serve them. Thank you for the inspiration!

  4. This is a great recipe, Pam. Vegetables taste so much better when roasted and carrots even better. Will have to make this soon.

  5. I LOVE roasted root vegetables and squash in the winter – I am definitely adding this to my recipe board, thank you!

  6. Kim in MD says:

    These look delicious. I love the beautiful color of those carrots, Pam!

  7. You got your kids to eat ALL THE CARROTS! Impressive.

  8. Pinned! Alexis and I have been on a roasted carrot kick since before Thanksgiving.