Roasted Carrots With Thyme Recipes

ROASTED CARROTS WITH THYME

Steps:

• Slice carrots on the diagonal into 1/2 inch thick pieces and set aside.
• In a heavy-bottomed skillet, melt butter over medium heat.
• Add garlic, orange juice, brown sugar, ground ginger and dried thyme. (if using fresh thyme, wait and stir into carrots after roasting is complete and before serving) Cook for 2 minutes stirring constantly.
• p id="instruction-step-4">4. Add carrots and cook for 5 minutes stirring frequently.
• p id="instruction-step-5">5. Lightly coat a baking sheet with melted butter or olive oil. A VERY think coating just enough so that the carrots don't stick.
• id="instruction-step-6">6. Pour carrot mixture onto baking sheet and spread apart making an even layer.
• d="instruction-step-7">7. Bake in 425F oven for 20 to 25 minutes or until desired tenderness is reached. Turn over twice during roasting.
• ="instruction-step-8">8. Remove from oven and serve immediately. If using fresh thyme, sprinkle with fresh thyme.

ROASTED CARROTS WITH THYME

Steps:

• Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

THYME-ROASTED CARROTS

Steps:

• Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.

ROASTED CARROTS WITH THYME

Steps:

• Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
• Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
• Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

LEMON-THYME ROASTED CARROTS

Steps:

• Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

ROASTED CARROTS AND PARSNIPS WITH THYME

Steps:

• Preheat the oven to 350 degrees F.
• Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
• Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
• After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

CARROTS WITH THYME

Steps:

• In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.

ROASTED CARROTS AND CAULIFLOWER WITH THYME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

ROASTED CARROTS WITH FRESH THYME

Steps:

• Preheat oven to 450 degrees.
• Heat olive oil in a medium ovenproof skillet over high heat. Add carrots, salt, and pepper; cook, turning, 2 minutes per side. Add thyme sprigs and butter; drizzle with honey.
• Transfer skillet to oven and roast until carrots are golden and crisp-tender, 6 to 8 minutes. Serve immediately.

THYME ROASTED CARROTS

Steps:

• Preheat oven to 400.
• Toss carrots, oil and thyme in large bowl. Sprinkle with salt and pepper.
• Spread carrots in single layer on large baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
• Options: You could use baby carrots, just watch cooking time.

HONEY & THYME ROASTED CARROTS

Steps:

• 1. Preheat the oven to 200C/180C/400F/Gas 6. Cut the carrots into thick batons - try and make them similar sizes and then they will cook evenly. Place in a roasting tin, add the oil, honey and lemon juice and seasoning and toss well to mix.
• 2. Roast the carrots for 20-25mins, stirring halfway through this time, until the carrots are golden and tender. Scatter over the herbs and serve warm.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

THYME-ROASTED CARROTS

Steps:

• Preheat oven to 400°F. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.

ROASTED DUTCH CARROTS WITH HONEY AND THYME

Steps:

• .Preheat oven to 190°C.
• Place the carrost in a baking dish. Add the olive oil and toss to coat.
• Sprinkle over the thyme leaves and bake for 35 minutes. Turn the carrots occasionally whilst baking. Based on Tisme's review -- be sure to check carrots from 25 minutes cooking time.
• Remove the carrots from the oven, Add the honey and the butter. Toss the carrots to coat.
• Return carrots to the oven and bake a further 3 - 5 minutes, or until the carrots are cooked.