{"id":1284,"date":"2024-05-27T12:20:49","date_gmt":"2024-05-27T12:20:49","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/easy-roasted-carrots-with-thyme\/"},"modified":"2024-07-30T06:31:15","modified_gmt":"2024-07-30T06:31:15","slug":"easy-roasted-carrots-with-thyme","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/easy-roasted-carrots-with-thyme\/","title":{"rendered":"Easy Roasted Carrots With Thyme"},"content":{"rendered":"

This recipe for roasted carrots is incredibly simple, and the cook time is just long enough for you to make a complete dinner while the veggies are in the oven. Start with whole carrots\u2014never \u201cbaby carrots.\u201d If you spot multicolored varieties at the farmers market in the fall or spring, grab them for a fun addition to your weeknight dinner. If they\u2019re young and you don\u2019t mind the carrot skins, you can skip peeling, but for a more elegant meal, grab that vegetable peeler and get to work.<\/p>\n

It doesn\u2019t really matter how you cut the carrots, as long as they\u2019re evenly sized. Toss the cut carrots onto an unlined sheet pan\u2014a barrier of parchment paper would slow their browning and rob you of the crispy edges and concentrated natural sweetness that comes from direct veg-on-metal action. Roasting the carrots in a hot oven will ensure they get nicely caramelized, but remember to stir them periodically as they roast to prevent burning. (This method also works well for other roasted veggies like brussels sprouts, parsnips, and sweet potatoes.)<\/p>\n

\n

Ingredients<\/h2>\n

6 servings<\/p>\n

\n

2<\/p>\n

lb. medium carrots, peeled, cut on deep diagonal into \u00bd”-thick slices<\/div>\n

1<\/p>\n

Tbsp. plus 1\u00bd tsp. extra-virgin olive oil<\/div>\n

1\u00bd<\/p>\n

tsp. roughly chopped fresh thyme leaves<\/div>\n
Kosher salt, freshly ground black pepper<\/div>\n

1\u00bd<\/p>\n

Tbsp. unsalted butter, cut into pieces<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. Preheat oven to 400\u00b0. Toss 2 lb. medium carrots, peeled, cut on deep diagonal into \u00bd”-thick slices<\/strong>, 1 Tbsp. plus 1\u00bd tsp. extra-virgin olive oil<\/strong>, and 1\u00bd tsp. roughly chopped fresh thyme leaves<\/strong> in large bowl. Sprinkle generously with kosher salt<\/strong> and freshly ground black pepper<\/strong>. Spread carrot mixture in single layer on large rimmed baking sheet; dot with 1\u00bd Tbsp. unsalted butter, cut into pieces<\/strong>. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This recipe for roasted carrots is incredibly simple, and the cook time is just long enough for you to make a complete dinner while the veggies are in the oven. Start with whole carrots\u2014never \u201cbaby carrots.\u201d If you spot multicolored varieties at the farmers market in the fall or spring, grab them for a fun […]<\/p>\n","protected":false},"author":2,"featured_media":1285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1284"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1284\/revisions"}],"predecessor-version":[{"id":5155,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1284\/revisions\/5155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1285"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}