Thyme Roasted Carrots are a gorgeous addition to the dinner table. Perfect if you are tired of mushy vegetables!
Since I am on a healthy recipe kick (see Tomato-Basil Spaghetti Squash, Fennel Salad with Dill, Sausage & Kidney Bean Soup, Healthy Black Bean Brownies), I figured I would share this gorgeous little side dish of Thyme Roasted Carrots.
It’s so simple and easy that it wasn’t going to go on the blog originally, but when I was picking out carrots at ShopRite, I saw these tri-color carrots in Trader Joe’s bag. I couldn’t not get purple and yellow carrots! I am still not sure why ShopRite was carrying Trader Joe’s stuff, but I don’t mind! In fact, I hope they get more things from Trader Joe’s as the closest one to us is over 30 minutes away.
Anyway, I don’t believe the different colored carrots tasted any differently, but they looked so pretty when cut in half and roasted! This would be a great side dish to serve for the holidays or when having people over, because it is beautiful and just s so darn easy.
Ingredients
- 8 carrots
- 2 tablespoons olive oil
- 4 sprigs fresh thyme (use the leaves only)
- Salt & pepper to taste
Instructions
- Preheat oven to 350F. Brush the carrots with olive oil, season with thyme leaves, salt & pepper. Roast for 25-30 minutes (or until desired done-ness - test with fork). Serve warm.
Notes
These Thyme Roasted Carrots are best served immediately, but are great re-heated as leftovers, since roasted carrots do not get mushy.
