Sweet Roasted Carrots with Thyme

Sweet Daddy D's Sweet Roasted Carrots with Thyme
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These are delicious and they don't seem to go very far. The roasting really brings out the natural sweetness in the carrots, adding sugar to the parboiling water and the honey at the end really plays well against the thyme. This is a fast and easy side dish that compliments beef, pork or chicken.
Servings Prep Time Cook Time Calories Per Serving
6Servings 15minutes 25minutes 246
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Preheat oven to 425 degrees. Prepare a shallow baking sheet by covering with aluminum foil and a coating of non-stick oven spray.
  2. Clean and slice carrots in about 1 to 1 1/2 inch lengths; half or quarter thicker pieces.
  3. Add the carrots to about 4 to 5 cups of boiling water with a pinch of salt and the sugar. Parboil for about 3 minutes (after water comes back to a heavy boil) until they just start getting soft.
  4. Drain off the water but leave the parboiled carrots in the same pot. The pot should still be warm, so add the butter (or margarine) and mix well until all the carrots are liberally coated. Don't skimp, use a little more butter if you need to.
  5. Add the thyme, kosher salt and fresh ground pepper and mix well.
  6. Spread the carrots, butter and thyme mixture onto the prepared baking sheet; spread out until the carrots are in a single layer.
  7. Place the baking sheet in the preheated oven and roast for 15 to 20 minutes or until the carrots are beginning to brown and the butter is getting a little bubbly.
  8. When they are done, remove them from the oven and place the baking sheet on a heat resistant surface. While they are still hot, sprinkle the honey over all the carrots and mix well with a rubber spatula or spoon, careful not to break the carrots. Let them sit for a couple of minutes.
Recipe Notes

These are delicious and they don't seem to go very far. The roasting really brings out the natural sweetness in the carrots, adding sugar to the parboiling water and the honey at the end really plays well against the thyme. You may want to use more carrots for a larger batch.

As far as the thyme, be conservative with it, the roasting seems to really enhance the flavor and the thyme could easily overpower everything else. Stick with the 1/2 teaspoon unless you are making a huge batch; use more next time if you want to.

Also, just use your judgement on the honey. I don't really measure it, just kind of drizzle it over the carrots until it looks right; if you like them very sweet, use more, not so sweet, use less. It ain't rocket science.

A great substitute for the honey is Maple Syrup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.