You know those recipes that aren’t really recipes because they are so simple? Those are my favorite because they don’t require too much effort, or too many ingredients. I thought now would be a perfect time to share my roasted carrot “recipe.” It just seems appropriate to have carrots around Easter. These are SO good and will make a perfect side dish to your lunch or dinner.
What you will need:
- Carrots (any and all varieties work)
- Balsamic vinegar
- Thyme
- Large pan
- Parchment paper
That’s it!
First preheat the oven to 400°F. Then, wash the carrots well and lay parchment paper over your pan. Trust me, you don’t want the mess that comes with putting the carrots directly on the pan.
Then, drizzle the balsamic vinegar over the carrots. If you have a spray pump on your balsamic vinegar that will work better. Then season the carrots with thyme. I use a generous amount. I don’t think they need salt because of the balsamic vinegar, but if you want to add some that’s fine!
Put the carrots in the oven and set the timer for 30 minutes. Once the timer goes off, toss the carrots around a little bit, and pop them back in the oven for an additional 20 minutes. The carrots should be tender enough that a fork can go through them easily. Once they are tender, they are all done!
The best part is there is virtually no clean up. What?! It’s great! But, you have to remove the carrots and place them in your storage container pretty quick to cool or else the parchment paper will eventually stick to your pan. I’ve learned that from experience…
Enjoy this as a side, or as an appetizer with dip! Also, the great thing about roasted carrots is the beta-carotene that is naturally found in carrots is better absorbed once the carrots are cooked, so you will receive maximum nutrition by roasting them! Plus, they take on a whole new flavor when they are cooked.
If you try this recipe don’t forget to take a picture and tag us on Instagram at @eat_well_rds