Roasted carrots are such an unexpected but delicious side dish. Both my husband and I love them and prefer them savory versus sweet. The herbs in this recipe offset the sweetness of the carrots perfectly!
Roasted Rainbow Carrots
- 2 pounds rainbow carrots, cut in half lengthwise and the large sections of the carrot quartered
- 2 tablespoons olive oil
- salt and freshly ground pepper to taste
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried oregano
Preheat oven to 400 degrees. Toss cut carrots with olive oil, salt pepper, and herbs on baking sheet. Cover with foil. Bake 30 minutes. If carrots are not tender, uncover, lower heat to 375 degree and bake 10 to 15 minutes until tender. Serve hot, warm or room temp. Enjoy!
No comments :
Post a Comment