Fall, to me, signals the time for all things roasted and comforting. I am not discerning in roasting choices either, and, most often, use seasonal root vegetables. Luckily, carrots are absolutely amazing roasted and also one of the most affordable choices in the produce aisle. Roasted carrots compliment the hearty dishes of fall quite perfectly with a hint of sweet flavor. Not to mention they are so pretty and extra good for you.
RECIPE:
24 medium or large carrots
2 T olive oil
1 t ground pepper
1 t sea salt
1/2 T brown sugar
1 T fresh thyme, chopped
1/4 cup shallots, chopped
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METHOD:
1. Pre-heat oven to 425 degrees. Vigorously scrub carrots to remove any dirt or debris.
2. Depending on the size, cut carrots lengthwise and halve. If the carrots are small, leave them whole.
3. Place on a large baking sheet in a single layer and drizzle with olive oil, and sprinkle with the remaining ingredients. Rotate with a large spoon to coat.
4. Roast in the oven for 20-25 minutes or until browned and tender.
