Heritage Roasted Carrots are a delightful way to elevate a simple vegetable into something special. This recipe combines the earthy sweetness of carrots with the bright flavors of fresh herbs and a touch of honey. It’s a perfect side dish for any meal, any time of the year.
Carrots: The star of the show, offering natural sweetness and vibrant color. Opt for fresh, firm carrots for the best texture and flavor.
Olive oil: Helps the carrots roast to a beautiful, caramelized finish while adding a subtle richness.
Salt and black pepper: Simple seasonings that enhance the natural flavors without overpowering them.
Fresh thyme leaves: Adds an aromatic, herbal note that complements the sweetness of the carrots.
Honey: Provides a touch of sweetness that enhances the carrots’ natural sugars.
Apple cider vinegar: Adds a slight tang that balances the sweetness and rounds out the flavor profile.
These roasted carrots make an excellent side dish for roasted chicken or grilled fish. For a vegetarian option, serve them over a bed of quinoa or alongside a hearty lentil dish. They also complement a holiday roast beautifully.
Start by preheating your oven to 400°F (200°C). This ensures that once you’re ready, the carrots go straight into the heat and begin roasting immediately.
Next, peel your carrots. If they’re thick, slicing them into uniform sticks is a good idea as this ensures they cook evenly. If you’re lucky enough to have small, tender carrots, feel free to leave them whole for a more rustic presentation.
In a large bowl, toss the carrots with olive oil, salt, and black pepper. You want them evenly coated so each piece gets that golden, caramelized goodness.
Spread the coated carrots on a baking sheet lined with parchment paper. This lining makes cleanup a breeze and prevents sticking.
Roast the carrots in the preheated oven for 25-30 minutes. Halfway through, give them a quick turn to ensure even roasting. You’re looking for them to be tender and nicely caramelized.
While the carrots are roasting, mix the honey and apple cider vinegar in a small bowl. This will be your finishing drizzle.
Once the carrots are out of the oven and still hot, drizzle them with the honey-vinegar mixture. This touch of sweetness and acidity really brightens the dish.
Finally, sprinkle the fresh thyme leaves over the top before serving. These little green flecks add flavor and a pop of color.
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