When carrots are roasted, they develop a sweet flavor that thyme enhances. I serve these carrots with a beef pot roast and roasted potatoes.
Recipe information
Yield
makes 4 servings
Ingredients
1 pound baby carrots or regular carrots, peeled and cut in half lengthwise
1 tablespoon olive oil or vegetable oil
1 teaspoon fresh thyme
1 garlic clove, minced
Kosher salt and freshly ground black pepper
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 475°F. Cover a shallow baking pan with foil and coat with nonstick spray.
Step 2
In a large bowl, mix the carrots with the olive oil, thyme, and garlic. Spread them in an even layer on the prepared pan.
Step 3
Roast for 20 to 25 minutes, until the carrots are tender. Sprinkle with salt and pepper to taste.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
