Maple-Thyme Roasted Carrots
Serves 4 to 6
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.
INGREDIENTS
- 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
DIRECTIONS
- 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.
cook's note
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.
pantry
Need help with the ingredients? Check our pantry list: