Thursday, June 1, 2017

Roasted Carrots

1 lb carrots, peeled, chopped and cut in half depending on thickness, 1''
2 T olive oil
1/2 t kosher salt
ground pepper, to taste
fresh thyme, optional
fresh lemon juice, optional

1. Preheat oven to 475. Line a baking sheet with parchment paper.
2. In a bowl, toss carrots with olive oil, salt and pepper. Add lemon juice if using.
3. Place carrots on baking sheet and set them up so they are evenly spaced and lying on a cut side. Place thyme on top if using.
4. Roast for 12 to 15 minutes. Flip carrots, and cook 3 to 5 minutes longer.

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