Tuesday, September 17, 2013

Roasted Carrots with Thyme

Let's just say that I have found my preferred method of preparing vegetables: roasting.  It is so easy and there is some kind of magic that happens in the oven after you put those veggies in!  Here you can see my roasted carrots, not only do they retain all the nutrients by roasting, but carrots can get so sweet.  The preparation is literally cutting, slathering in olive oil, then finding the right spice.

olive oil


Wash the carrots really well if you don't want to peel them--which I don't.  Cut them up into 1/2 inch slices.  Use your own judgement here since they should be thin enough to cook, but thick enough to cook for a while without burning.

Toss the carrot slices with olive oil and thyme.  Olive oil is your friend, so don't be scared to use it!

Roast until they are a little charred, but not too black.

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