Roasted Carrots with Garlic and Thyme
I am always amazed by how herbs and spices can transform the most ordinary ingredients into something totally special. That’s exactly the case in this roasted carrots recipe.
The carrots are tender on the inside and caramelized on the outside. They are generously flavored with smokey cumin and lemony thyme. You won’t believe that carrots can taste this good.
The carrots are cooked in two steps. Boiling takes away that raw earthy taste I don’t really like. Roasting them makes the outside crispy and golden.
Though carrots are the main star of the this dish, it is difficult to ignore the delicious garlic in it. Because the garlic cloves are also boiled and roasted, they no longer have their pungent spiciness. Instead, they are sweet and soft morsels that almost melt in your mouth.
I found these colorful carrots at the market the other day. They came in white, green, orange and purple. These varieties are not only pretty to look at, they are also really flavorful and sweet. Of course, the regular carrots will work just fine for this recipe. You can also experiment with other root vegetables like turnips and potatoes.
You can serve this really with any main dish–steaks, grilled fish, roasted chicken. I like to serve it with some veggie burgers or sandwiches. They are like a healthy substitution for French fries–golden, crunchy and incredibly addicting.
Roasted Carrots with Garlic and Thyme
- Carrots, 1/2 pound, peeled and cut into small, similar-sized pieces
- Garlic, 5 cloves, with skin still in tact
- Olive oil, 3 tablespoons
- Cumin, 2 teaspoons
- Salt, 2 teaspoons plus a few pinches for boiling water
- Pepper, 1 teaspoon
- Fresh thyme, 5 sprigs
- Lemon juice, 1 tablespoon, from about a quarter of a lemon
Bring a large pot of water to boil. Add a few pinches of salt. Boil the carrots and garlic until the carrots are fork tender, about 10 minutes.
Preheat oven to 400 degrees F.
Drain the carrots and garlic and spread them on a baking sheet. You can line the baking sheet with aluminum foil or parchment paper for easy cleaning if you want. Drizzle with olive oil. Sprinkle cumin, salt and pepper. Set the thyme sprigs on top of the carrots.
Roast for 20 minutes or until the carrots are golden, tossing them halfway. Remove the thyme sprigs. Squeeze out the roasted garlic cloves from their skin and serve with the carrots. Drizzle with the lemon juice right before serving.
Serves 2.
This looks delicious!
Miss you E…