Carrots are … well, just carrots. They’re fine. You can steam them, glaze them, butter them … and they’re okay. Maybe you make them because they are a neutral vegetable that everyone will eat. Maybe they are a must on the holiday table and go well with the turkey or ham or whatever protein you are serving. And, as a bonus, the kids love them.
But they are just carrots. Right? The proverbial bridesmaid to the star-dish brides. Except … sometimes they can be the star themselves.
Prepare to have your mind totally blown.
These roasted carrots are OMG-good. They are these-carrots-are-amazing-good. It’s really the kind of dish that can totally change your whole outlook on where carrots fall into meals.
Fresh carrots are sliced on the diagonal and roasted with olive oil, thyme, salt and pepper until they are sweet, herby perfection. I never thought I would see the day that carrots would be my must-have leftover but they totally were this Thanksgiving.
Now, I can’t wait to make these roasted carrots again.
These were really just a happy accident.
Originally, I planned to make Roasted Herbed Carrots, a recipe that’s appeared on my table at several holiday celebrations over the years. But in the interest of simplifying, I decided to make some changes. First, I used more thyme and skipped the marjoram. I couldn’t justify buying an herb for one dish, so this just made sense. Then I decided to skip the oven-safe dish and make roasted carrots on a baking sheet, which allows them to cook faster and caramelize them a little.
Ready for some mind-blowing carrots? Try these.
- 2 cups sliced carrots, cut on a diagonal
- 3-4 sprigs fresh thyme, rinsed and still wet
- 1 tsp olive oil
- salt and pepper, to taste
- Preheat oven to 400 degrees.
- Spread the carrots on a nonstick baking sheet. Place the thyme on top and drizzle with olive oil. Sprinkle liberally with salt and pepper.
- Bake for 15 minutes, stir and bake for an additional 10-15 minutes until tender and golden in spots.