Carrots as a side, no way. My childhood memories of nasty boiled carrots, or even worse canned carrots, ruined them for me but then somehow in some restaurant I had a caramelized carrot. Slightly chewy, super sweet, delicious. This recipe is now in regular rotation at my house. If you think you hate carrots, give these a try. They’re fantastic. If you already like carrots, this might become your go-to as well. I’m betting even the pickiest kid may eat these.
This recipe is best with whole carrots and I use the smallest ones I can find. I picked mine up from Bluebird Meadows at the Durham Farmer’s Market. Aren’t they gorgeous? These folks always have amazing produce and flowers. Grocery store whole carrots are fine as well just don’t use bagged baby carrots. They have way too much water and will steam (bleh) rather than caramelize.
1 bunch whole carrots(there were 9 in the bunch I got), peeled and sliced lengthwise
1/2 tsp. dried thyme (or rosemary)
2 tsp. olive oil
salt & pepper
1. Preheat your oven to 425 degrees.
2. Place the carrots on a baking sheet, drizzle with the oil & sprinkle with the thyme, salt and pepper. Toss to coat well.
3. Arrange the carrots on the baking sheet so they are all cut-side down.
4. Bake undisturbed for 15 minutes.
5. Test for doneness. A fork should pierce them with little resistance. Turn the carrots and continue cooking up to 5 minutes more. This additional time is according to your personal preference. If they’re done to your liking at 15 minutes, you’re done. If you’re like me though and like them chewier, turn them and continue cooking them for up to 5 more minutes. *** Cooking time will be affected by the thickness of your carrots. Mine were on the thicker side (about 1/2 inch when sliced) so the full 5 minutes got them to the perfect texture for me.
That’s it! Serve them as they are or to really make magic while they’re still on the baking sheet drizzle 2 tsp. of honey or maple syrup over them and toss to coat. Serve hot or at room temperature.