Roasted Carrots with Thyme
The best side dishes are the simplest ones! Roasting brings out carrots' natural sweetness for a simple, healthy side that just may have people asking for seconds.
Ingredients
- 1 and 1/2 pounds (750 grams) whole carrots see note
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- kosher salt and fresh-ground black pepper
- 2 Tablespoons (28 grams) unsalted butter softened
Instructions
- Preheat oven to 425°F and 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.1 and 1/2 pounds (750 grams) whole carrots, 2 teaspoons fresh thyme leaves, kosher salt and fresh-ground black pepper
- Add softened butter, and stir to coat.2 Tablespoons (28 grams) unsalted butter
- 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 have a few dark brown spots. Remove and serve right away.
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Notes
- I would use the same amount of butter and seasoning for anywhere from 1-2 pounds of whole carrots, and expect 1 pound to yield a suitable amount for about 4 people as a side dish.
- 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