Sunday, December 09, 2012

Roasted Carrots with Thyme 百里香红萝卜

These two ingredients actually landed unexpectedly in my kitchen. 5lb carrots and thyme.


5lb of organic carrots because it was on-sale for just $2.99 and thyme because it was growing (...and growing) in the garden.

Initially, I had some reservations about the quantity of carrots I bought. However after looking it up that carrots store well in the refrigerator (can be up to 3 months! Yay!) and they actually produce more Vitamin A as they store, those worries were gone.


Roasted Carrots with Thyme 百里香红萝卜
Slice the carrots thinly, drizzle and coat with olive oil, toss with finely chopped thyme, season with salt and ground black pepper, then roast in oven (375F for about 30-40mins) till they are cooked.


If you prefer a more robust flavor, you can toss in some finely minced garlic once the carrots are removed from the oven. The heat from the carrots will soften and mellow the garlic.

The sweetness of the carrots is being accentuated in the roasting process (which gets rid of the moisture at the same time) - a perfect side dish anytime, especially for the holidays.

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