Roasted Carrots with Thyme. 12 Carrots 1 Handful of Fresh Thyme 1/4 Cup of Olive Oil This should be just enough to fill up a baking sheet pan. Also, enough for 6-8 people. Preheat your oven to 400 degrees. — You need to cut the tops off of your carrots. Why? Because your carrot is a vase that contains water. If your carrot still has the pretty, leafy top attached to it, you’re losing water! Although they’re beautiful and organic-looking, those leafy tops will cause you to have a dry, rubbery carrot devoid of the moisture that you want in it. So get rid of em’! The carrots will stay fresh far longer without the tops. — Carrots are not uniform in size. To help things cook evenly, we’ll need to cut these carrots into a uniform size for even cooking. This will prevent some carrots from being too crunchy and some from being too mushy. I like to split mine down the middle. There is no need to peel your carrots if you’re lazy like me as long as you wash them well. Once you’ve split your carrots down the middle into similar sizes, you can lay them out on a sheet pan and drizzle them with olive oil. Give them all a toss to make sure they get coated… And now for our flavor punch treatment — fresh thyme! Grab your handful and pinch those tiny leaves off of the sprigs. It’s easiest if you pinch your fingers near the top of the stems and pull backwards. Once you’ve seasoned your carrots with the fresh thyme, it should be a given that a generous sprinkling of salt and pepper come next. Arrange the seasoned carrots onto your sheet pan in whatever obsessive compulsive manner you feel comfortable with and slide them into a 400 degree oven for 35-40 minutes. Once you get these roasted carrots out of the oven, they should be soft, wrinkly, and delicious. You’ll notice right away how naturally sweet they’ve become, and you’ll crave carrots cooked this way from now on — pinky swear. Fancy things up a little bit by adding some fresh chopped green onions if you feel like it.
Posted on: Thu, 22 Jan 2015 02:33:46 +0000
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