Roasted carrots with thyme and olive oil
8 servings
30 minutes
Fried carrots with thyme and olive oil is a simple yet elegant dish rooted in Italian culinary traditions. In Italy, special attention is given to the natural flavors of ingredients, and this recipe is a vivid testament to that. Carrots roasted to tenderness acquire a rich sweetness that pairs perfectly with aromatic fresh thyme and the light spiciness of black pepper. Olive oil adds smoothness and depth to the flavor, making the dish even more robust. It works well as a side for meat or fish dishes but can also serve as a standalone light snack. The dish can be served hot while the carrots remain crisp or at room temperature to allow all flavor nuances to unfold. This is a wonderful example of how minimalism in preparation leads to an astonishingly rich tasting experience.
1
Preheat the oven to 200 degrees.
2
Spread the carrots in a single layer on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle with thyme. Toss to combine.
- Mini carrots: 900 g
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chopped fresh thyme: 1 tablespoon
3
Place in the oven for 25-30 minutes, stirring occasionally, until the carrots are soft. Serve hot or at room temperature.