Roasted Carrots
Roasted Carrots
Do you need a good veggie side dish? Try roasting your carrots and other root vegetables for a super sweet flavor.
2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil (Also good with coconut oil for a slightly different flavor)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme or oregano (or 1/2 teaspoon dried)
Preheat the oven to 425 degrees. For less clean line your baking sheet with foil.
Slice the carrots on the diagonal about 1-½” thick. Trying to cut your vegetables about the same size makes for more even cooking.
Combine the carrots, olive oil, salt, pepper and herb in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, 20-25 minutes (cooking time will depend on thickness of carrots). Taste to adjust your seasoning before serving.