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Roasted Carrots with Thyme

Page history last edited by debrarian 6 years, 3 months ago

Roasted Carrots with Thyme

By Jennifer Segal (from the website Once Upon a Chef)

Servings: 4 

Total Time: 30 Minutes



  • 2 pounds fresh carrots, peeled
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried)



  1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
  2. Slice the carrots on the diagonal about 1.5” thick. Make sure all pieces are approximately the same size to ensure even cooking.
  3. Combine the carrots, olive oil, salt, pepper and thyme in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, 20-25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary.


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