Wednesday, June 22, 2011

Roasted Carrots

I have a confession to make.  My favorite part of a making a beef roast is actually the vegetables.  Roasted potatoes, onions, and especially the carrots are so tender and sweet and good for you!  I wanted to try to imitate that taste without the whole beef and crockpot thing and this is what I came up with.  It's definitely worth it!  Give it a'll never want to go back to boiled carrots again.

Roasted Carrots

2 lb. whole carrots
salt and pepper
1 to 2 Tbs. canola or vegetable oil
3 sprigs of thyme, optional

Preheat the oven to 400 degrees.  Peel and cut the ends off the carrots.  Cut each carrot into two to three pieces.  In a small bowl, toss the carrots, salt, pepper, and oil, coating each carrot well.  Put the carrots onto a large piece of aluminum foil and lay the thyme sprigs on top.  Fold up the foil around the carrots, sealing tightly.  Put the packet in a baking dish and roast for between 1 hour and 15 minutes and 1 hour and 30 minutes.  Open carefully...steamy delicousness inside!


  1. I will have to try this. I love roasted veggies, but never have thought of roasted carrots. I have a bag of carrots in the crisper that are now screaming to be roasted!

  2. Made them. Loved them. Ate seconds. Baby ate seconds. Hubby ate seconds. Miss M. ate seconds. Will make again . . . soon!