Thursday, December 9, 2010

Roasted Carrots

This has been a long week, so long I can no longer think straight and the idea of writing anything coherent makes my head spin. All day Tuesday, I kept thinking it was Wednesday...imagine my dismay when I realized we weren't even close to Friday yet. All I really want is to sit at home with a good book, some hot chocolate, and watch the snow fall. As of this afternoon, that seems fairly plausible (minus the snow- there's none in sight). I might even make a real dinner, which hasn't happened in many many days. 

Whatever I end up making tonight or tomorrow, these carrots are going to be the side dish. They're so simple one can hardly call this a "recipe," but you've never had carrots like this before. The slow roasting time changes the flavor ever so subtly. I bet you didn't realize that carrots are sweet, eh? I'm thinking some kind of roast meat or fish would be the perfect main dish. We'll see what I come up with.

Roasted Carrots
Recipe by Kelly
Picture by Kelly
Serves 2-3

5 or 6 carrots, peeled (or more, if desired)
olive oil, for brushing
salt, to taste
pepper, to taste
a pinch of thyme
  1. Preheat oven to 500 degrees F. Place carrots in a small baking dish and lightly brush with olive oil. Generously sprinkle with salt, pepper, and thyme. Bake 15 minutes; reduce heat to 325 degrees F and bake 25 more minutes, or until carrots are tender.


Jessie said...

It is on the menu for tomorrow. I'll let you know how it goes.

Chris said...

I don't know if my carrots were extra thick, or what, but I had to leave them in the oven about 30 minutes longer than you recommended.

They were quite tasty after that.

two little chefs said...


As you can see in the picture, my carrots were pretty thin. I'm sure thicker ones would take significantly longer.

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