TODAY Food Club

Roasted thyme carrots appeared originally on A Pinch of Healthy.

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I am always on the lookout for simple and delicious side dishes. And it’s no secret that I am a huge fan of roasted vegetables. The flavor of the sweet carrots alongside the fresh thyme is simply delicious.

The thyme in my garden has been taking over everything lately, so I have been using it up. It is still outrunning me, though! That stuff has moved into every nook and cranny it seems. I have a vague memory of knowing somewhere along the way that thyme is a creeper. I.e., it expands and takes over. It’s a good thing I like it so much. :)

To make this recipe, you’ll need to start with some fresh carrots. I halved the small carrots and quartered the big ones in my bag…just to make them close to a uniform thickness. I placed them on a baking sheet lined with parchment paper.

I don’t peel mine. If the skins bother you, peel yours before you chop them.

Then I added some olive oil, granulated garlic, salt, pepper and thyme. I tossed it all up to combine right there on the sheet pan.

I used tongs here to keep my hands clean for the camera, but normally I just use my hands.

Then I bake it at 400 for about 22 minutes. They turned out just perfect.