Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 Thyme Scented Carrots 1 pound young carrots with greens (tops) 1 tablespoon olive oil sea salt, to taste freshly ground pepper, to taste 1 bunch fresh thyme Position a rack in the middle of the oven and preheat to 450 F. Cut off the greens and discard. Wash and peel the carrots, trimming any root filaments. Toss with the olive oil, coating all surfaces. Transfer carrots to a rimmed baking sheet and sprinkle with sea salt and pepper. Scatter the branches of thyme over the carrots, crushing some of the leaves between your fingers and mixing these in with the vegetables. Roast until the carrots are just tender, 15 to 25 minutes, depending on their size. Serve hot or at room temperature. Serves 4. Quote Link to comment Share on other sites More sharing options...
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