Tuesday, December 29, 2009

Roasted Carrots

Simple, delicious, and healthy. What more could you ask for?

This recipe came from the Pioneer Woman's site......and makes a great side dish for a variety of meats. Mine turned out a wee bit burnt in a few places....only because when they were done, the meat being grilled wasn't, and I didn't want them to get cold, so I kept them in the turned-off oven. Without really checking on them. Oops. But they were caramelized and sweet and yummy anyways.

Served 5 adults and 3 young kids. So figure maybe 6 adults.


12 carrots, peeled or scrubbed
1/4 c. olive oil
thyme (her recipe called for fresh....I used dried)
kosher salt
chopped green onions (optional)

Preheat oven to 400°.
Cut carrots if necessary to make them even in size. I ended up cutting most of them in half.
Lay them out on a baking sheet and drizzle with olive oil. Toss to coat evenly.
Sprinkle with either a handful of fresh thyme or a few shakes of the dried.
Give a generous sprinkling of salt and pepper.
Roast uncovered for 35-40 minutes. They'll be soft and wrinkly.
Throw a few chopped green onions on top if desired....not necessary, but nice.


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