These carrots are roasted in a high temperature oven until caramelized and tender-crisp — a cooking method that intensifies their flavor and brings out their natural sweetness. It’s an easy technique that anyone can master at home; it’s also the best way to preserve nutrients and give carrots a beautiful bronzed color. Once you try them, I doubt you’ll prepare carrots any other way again.
Roasted Carrots with Thyme
- 2 lb fresh carrots, peeled
- 2 Tbsp extra virgin olive oil
- ½ tsp kosher salt, plus more for serving
- ¼ tsp freshly ground pepper, plus more for serving
- 2 tsp fresh thyme, finely chopped (or ½ tsp dried)
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Slice carrots on the diagonal, about 1-½” thick. Make sure all pieces are approximately the same size to ensure even cooking.
In a bowl, combine carrots, olive oil, salt, pepper and thyme and toss well. Line carrots on a baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, about 20-25 minutes (cooking time will depend on thickness of carrots).
Taste and adjust seasoning if necessary.
About the Author
Jennifer Segal is the chef behind Once Upon a Chef, a family-friendly cooking blog featuring tested and perfected recipes with step-by-step photos.