This post is all about carrots. Don’t say I didn’t warn you.
This is my favorite way to eat carrots! Roasting carrots brings out their natural sweetness in a way you maybe haven’t tasted before. I don’t really know how to explain it. You just have to make them to believe!
First, preheat your oven to 400 degrees at exactly 8:11 p.m.
Grab yo’self some carrots. You can peel them, but I bought organic on a whim, so I just rinsed them and called it good.
Violently chop off the tops and bottoms.
Carefully slice each carrot in half lengthwise. Doing this violently will possibly result in losing a finger and definitely losing your pride.
Spread the carrot halves on a baking sheet. Drizzle them with olive oil, then toss the carrots to coat. Sprinkle with salt and peppa to taste. I went with just sea salt. Throw some thyme on there — fresh if you have it, dried if you like the easier/cheaper route.
I go heavy on the thyme. Thyme is on my side.
Roast in the oven for 20-25 minutes, until the carrots are shriveled and tender and amazing. I like to go on the longer side because I think it’s super yummy when the bottoms get a bit burned. Very flavorful! But go for less time if you’d like them to be more firm.
I love carrots because they’re pretty inexpensive and nice ‘n’ healthy. Try eating them like this if you’re sick of chomping on raw carrot sticks!
And check out the original recipe for roasted carrots by Pastor Ryan via The Pioneer Woman.
EXTRA CREDIT: Check out this recipe for roasted carrot hummus. Ohhh yum!
Dev on Running 