Yields: about 4-5 cups Prep Time: 15 minutes Total Time: 50 minutes
Fiber and beta carotene are a bonus of this beautiful and yet incredibly simple dish of roasted carrots. Lemon, thyme and garlic blend with olive oil, coating these carrot slices, and they roast in the oven to create what is truly “nature’s candy”!
6 large multi-colored carrots (or 8 medium sized carrots)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon fresh thyme
1 teaspoon fresh lemon juice
1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare dressing mixture by combining olive oil, minced garlic, salt, fresh thyme and fresh lemon juice in a small bowl.
3. Wash carrots, and slice on an angle, about 1/8 of an inch thick.
4. In a large bowl, combine carrots and dressing, coat well and evenly.
5. On a parchment paper lined baking pan, lay out carrots, making sure to separate as much as possible to ensure even cooking.
*If desired, you can add an extra sprig or two of thyme during the roasting process.
6. Bake at 400 degrees for about 35 minutes. Enjoy!
Again, nature’s produce in its most simple form has taken the spotlight in this recipe. Roasted vegetables are seriously so delicious!
I sliced the carrots similar to a chip in shape, yet a little thicker to ensure they don’t get too crisp and really can soak in the flavors of garlic, thyme and olive oil.
When using fresh thyme, it is really easy to remove from the stem by simply pulling backwards. The little leaves just fall right off. Thyme is a bit of a woodsy herb and pairs well with citrusy lemon. They complement each other so well, they become somewhat of a blended flavor.
These are a great side dish (or even snack) to a weeknight family meal. Equally, they have a fancy enough flair for a festive celebration. They have a mild enough flavor for kids, and yet entice them in through the rich flavors. A win all around!
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