Prep: 45 minutes
During late summer and early fall, our Community Health and Outreach team harvests carrots at Morningside Urban Farm—chock-full of fiber and loaded with antioxidants like beta carotene. We think one of the best ways to make them is to roast them, like in this recipe from Angela Charlton, R.D.-N.
Spending some time in the oven brings out the best qualities in carrots. When roasted until caramelized and fork-tender, their mellow flavor becomes oh-so-sweet. Add a generous dash of earthy-flavored thyme (itself rich in antioxidants) and you've got an easy side dish that's perfect for this time of year.
2 pounds fresh carrots, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme
- Preheat oven to 425 degrees Fahrenheit.
- Toss carrots with olive oil, salt, pepper and thyme.
- Transfer carrots to a baking sheet.
- Roast until fork tender, about 20-25 minutes, stirring once halfway through.
- Serve and enjoy!