The idea for this recipe began late last year while checking out the frozen vegetable offerings at my local Trader Joe's. Amongst the frozen spinach, peas and green beans was roasted carrot medley,--orange, yellow and purple carrots seasoned and ready to heat and serve. Having tried yellow and purple carrots from Winter Moon Roots farm several years back I knew my preference was for an all orange carrot dish as I find orange carrots sweeter than the other varieties.
An on-line, internet, google search yielded many options. After perusing the search results, I settled on using the Roasted Carrots with Parsley and Thyme by Martha Rose Shulman as the base for this recipe choosing to use cut and peeled baby carrots versus peeling and cutting carrots.
Oven Roasted Baby Carrots (serves 2 - 4)
1 pound (16 oz) cut and peeled baby carrots
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
pinch kosher salt
Place oven rack on lowest rung. Preheat oven to 400 degrees farenheit. Line a rimmed cookie sheet or 13" x 9" baking dish with aluminum foil, shiny side facing up (this will make clean-up easier).
Place carrots in a medium size bowl and toss with olive oil, thyme, oregano, pepper and salt.
Spread carrots in a single layer on cookie sheet or baking dish. Loosely cover/tent cookie sheet or baking dish with a second piece of aluminum foil, shiny side facing carrots. This second sheet of foil should allow some ventilation.
Place in oven and cook for 30 - 35 minutes. Uncover. If possible, using a large spoon, gently roll carrots to loosen them off the aluminum foil. Carrots should be tender and slightly browned on one side at this point.
Place uncovered carrots back in oven for 5 minutes or longer until desired tenderness or browning is achieved.
Serve warm. Store unused portion in refrigerator.
Baby Carrots ready for the oven
Oven Roasted Baby Carrots
Ready to Serve
