Fresh, crunchy, and irresistable.
Notes
- Any carrots can work for this recipe, but cooking time needs to be adjusted depending on size. They should be fork tender but not soft.
- For additional variety, I sometimes swap out the thyme with sumac or nutmeg.
Ingredients
2 Bunches of Small Carrots
2 tbsp Extra Virgin Olive Oil
.25 tsp Kosher Salt
.25 tsp Honey (optional)
.25 tsp Dried Thyme or Herbes de Provence (optional)
Fresh Cracked Pepper to Taste (optional)
Instructions
Preheat oven to 400 degrees F.
Wash, trim, and peel carrots. Ensure they are well-dried.
On a parchment-lined sheet, place carrots and toss with extra virgin olive oil, kosher salt, honey, and herbs.
Cook for 10-15 minutes, until carrots are fork tender.
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