11.08.2010

Roasted Carrots with Thyme


These rustic roasted carrots make a simple side dish.
Photos courtesy of onceuponachef.com



By Jennifer Segal
Metrocurean contributor, Once Upon a Chef



These burnished orange beauties are as delicious as they look — a world
apart from the bland cooked carrots of your childhood. They’re coated in
olive oil and scattered with aromatic fresh thyme, then roasted in a
high temperature oven until caramelized and tender-crisp — a rustic
preparation that intensifies their flavor and brings out their natural
sweetness. Try them … you'll never go back to mushy boiled carrots
again. Enjoy!




Roasted Carrots with Thyme

serves 4


2 pounds fresh carrots, peeled

2 tablespoons extra virgin olive oil

½ teaspoon kosher salt, plus more for serving

¼ teaspoon freshly ground pepper, plus more for serving

2 teaspoons fresh thyme, finely chopped (or ½ teaspoon dried)


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.


Slice carrots on the diagonal, about 1 ½” thick. Make sure all pieces are approximately the same size to ensure even cooking.


In a bowl, combine carrots, olive oil, salt, pepper and thyme and toss
well. Line carrots on a baking sheet and roast, stirring once mid-way
through, until nicely caramelized and tender, about 20-25 minutes
(cooking time will depend on thickness of carrots).


Taste and adjust seasoning if necessary.






Jennifer Segal is the founder and publisher of Once Upon a Chef,
a cooking blog featuring easy and elegant recipes. Before launching
her blog, Jennifer earned her culinary stripes working front and back
of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.



She has also done private catering and restaurant public relations.
Jennifer is a graduate of the professional Culinary Arts Program at
L'Academie de Cuisine.

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