Do you have the thyme? If not, you should! Dried thyme is one of those versatile herbs everyone should have in their pantry. It makes your dishes more aromatic, without being a flavor bully. Carrots are an excellent source of beta-carotene and a good source of vitamin C. I love this simple recipe using 4 ingredients: fresh, large carrots (not the whittled down “baby carrots”), olive oil, thyme and a wee bit of salt.
1 lb fresh carrots, peeled and sliced into 3” pieces
1 Tbsp. olive oil
¼ tsp. salt
½ tsp. dried thyme
- Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper. Slice carrots crosswise on the diagonal about ½” thick.
- Place carrots on prepped baking sheet and brush with olive oil. Sprinkle thyme and salt over carrots and cover with foil.
- Roast covered carrots for 5-7 minutes, then remove foil and roast another 10-15 minutes until carrots are soft and caramelized.
Makes 4 servings. Nutrition facts per serving: 80 calories, 4 grams fat, 11 grams carbohydrate, 3 grams fiber, 1 gram protein, 0 mg cholesterol, 220 mg sodium.