Thyme Roasted Carrots
The best side dishes are the simplest ones! Roasting brings out carrots' natural sweetness for a simple, healthy side that will have everyone asking for seconds. I eat these as a snack!
Ingredients
- 1 1/2 lbs. (750 grams) carrots
- 2 tablespoons (28 grams) unsalted butter softened
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- Kosher salt
- freshly-ground black pepper
Instructions
- Preheat oven to 425 degrees F (220 C). Set aside a large rimmed sheet pan.
- Peel carrots and cut into sticks of the desired length and approximately the same thickness, to ensure even cooking. Toss cut carrots in a bowl with thyme, a generous pinch of salt, and a few turns of freshly-ground black pepper. Add softened butter, and stir to coat.
- Arrange carrots in a single layer on the baking sheet, then cover the whole pan in tightly-wrapped aluminum foil.
- Bake for 15 minutes, then remove the foil, and bake another 30-35 minutes, until carrots are fork-tender and lightly-browned. Remove and serve immediately.
Notes
- These are pretty hands-off as it is, but if you're really pinched for time, you can prepare the carrots through step 3, then store in the fridge, and continue by baking as directed when you're ready to go.
- Leftovers keep well in the fridge for 3-4 days, and can be easily reheated in the microwave.
Nutrition Estimate
Calories: 120 kcal, Carbohydrates: 16 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 118 mg, Potassium: 544 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 28640 IU, Vitamin C: 11.6 mg, Calcium: 60 mg, Iron: 0.7 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!