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Emily Jacobs

Roasted Carrots with Thyme



When food is art… the beautiful carrot, delicious raw, sautéed, juiced or roasted. Buy organic and you don’t even have to peel them! On tonight’s plate is simply roasted carrots with thyme. Tender, sweet, and packed with vitamins.


Serves 4

12-16 organic carrots (with tops if possible), scrubbed- not peeled, and most of the tops removed

1 tbsp olive oil

6 thyme sprigs

1 tsp flaky sea salt

1/2 tsp ground pepper


Preheat oven to 400 degrees (roast setting if you have it)


Place carrots on a baking sheet lined with parchment paper. Drizzle carrots with olive oil, sprinkle with salt, pepper and add thyme sprigs. With your hands or tongs toss around


Roast for 45-60 minutes until fork tender. Timing will depend not he size of your carrots

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