Roasted Carrots
Total Time
30 Minutes
Rating
4.92 out of 5 stars
(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
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.
Step 6
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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!
