Roasted Carrots

As seen on

once upon a chef

Total Time

30 Minutes

Rating

(73)

Ingredients

4 servings

2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving

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Preparation

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Step 1

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Step 2

Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.

Step 3

Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme.

Step 4

Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots).

Step 5

Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

Chef’s notes

The carrots can be prepared up to 3 days ahead of time. After roasting, let the carrots cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat, spread the carrots on a foil-lined baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through.

For best results, stick with whole carrots for roasting and save baby carrots for snacking!

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Roasted Carrots

Ingredients

Preparation

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Chef’s notes

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