Maple-Thyme Roasted Carrots
I cook tons of carrots for my family. I always have a couple of bunches in the fridge, and they adapt to many different cooking techniques, making excellent sides for meats and poultry. Maple syrup and thyme accentuate their natural sweet flavor.
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 3 sprigs fresh thyme, leaves removed from stems
- 1/2 teaspoon salt
- 1 pound carrots, peeled and cut in oblique shape
- Preheat oven to 400 degrees. Mix olive oil, maple syrup, thyme, and salt together in a small bowl, then toss the carrots in the mixture. Place carrots on a small baking sheet and roast in oven for 20 minutes.
Cutting Your Vegetables: One way to switch up your vegetable sides is to change the shape you cut them into—for instance, see Shaved and Steamed Broccoli (page 222). Carrots have many options: they can be shredded, julienned, sliced, or peeled and, if small, left whole. And there are plenty of options for how you slice carrots: coins, chunks, or use an oblique cut, as pictured opposite, to expose as much area to the heat and flavoring as possible. All this may seem like a big “duh,” but it’s these simple changes that keep vegetables a vibrant and interesting part of the plate.