These Roasted Carrots with Garlic and Thyme make the perfect healthy side dish full of garlicky herbs with just a hint of balsamic.
Lately I have been having weird cravings for a Thanksgiving style meal - like the whole nine yards. I want the turkey, the stuffing, the cranberry sauce, and all the fixings. But it's surprisingly hard to find a turkey in March so I have been settling for roast chicken dinners. It's the perfect Sunday meal and the leftovers usually keep us full for a few days.
This past weekend I made these carrots as one of the side dishes and couldn't believe how quickly they disappeared. The magic comes from roasting the carrots until they begin to caramelize and char on the outside. They get sweet and tender and delicious. Then paired with the balsamic vinegar, thyme, and garlic - yum. Since they are so good, I recommend making a double or even triple batch. They are perfect for salads, wraps, and especially good in quesadillas.
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Garlic and Thyme Roasted Carrots
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Preheat the oven to 400 degrees. Slice the carrots. For smaller carrots, you can slice them in half. For larger carrots, slice them in quarters. Toss the carrots with the olive oil, balsamic vinegar, garlic, thyme, salt, and pepper.
Lay flat on a baking sheet in one layer. Bake for 30-40 minutes until tender and beginning to caramelize. Shake the pan 1-2 times during baking.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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