Roasted Carrots with Thyme

Carrots are an excellent source for carotene, which is converted to vitamin A in the human body. Carrots also provide a whole host of other essential vitamins, B1, B2, C, D and E which are antioxidants that reduce free radicals cell damage and heal and nourish the skin.

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. What to serve them with? They're versatile, but I'd pair them with roasted chicken and red potatoes for a cozy fall supper.

Serves 4

Ingredients
2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme, finely chopped (or 1/2 teaspoon dried)

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

2. Slice carrots on the diagonal, about 1 ½” thick. Make sure all pieces are approximately the same size to ensure even cooking.

3. 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).

4. Taste and adjust seasoning if necessary.