I’ve been making these carrots for a few months now, and I love ’em! You may have seen me post about them when I wrote my Christmas 2012 Dinner menu. They’re easy, tasty, and healthy. I make them all the time for dinner now. A simple dinner like roasted fish or seared tofu with a side of rice or Orzo and super yummy roasted carrots.
Carrots are high in Vitamin A, Vitamin K, fiber, and beta-carotene (which was named after carrots!). Carrots can be eaten raw, boiled, steamed, or roasted (my favorite). If your carrots are organic, you don’t need to peel them, just scrub them clean. If they’re not organic or if they’re old or really thick, you may wish to peel them. Read more about the health benefits of carrots at World’s Healthiest Foods.
I like the skinny long carrots from the market, rather than the big thick carrots (I think of those big thick ones as being the ones that we used to feed to horses). And, carrots are really easy to grow in your garden & super fresh then!
This simple side dish would be super impressive with those beautiful colored carrots from the farmer’s market! These carrots make a great addition to a salad as well!
The recipe easily doubles or triples (just try not to crowd the pan too much or they won’t brown). And, the maple syrup is also easily adjusted, add a little less if you’d like them not as sweet.
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- 1 bunch carrots scrubbed clean and peeled (see note on peeling above)
- 1 tablespoon oil
- ½ tablespoon fresh thyme leaves
- pinch salt
- 1 tablespoon maple syrup
- Preheat oven to 400° F.
- Depending on the size of your carrots, cut them in half lengthwise, and possibly in half or thirds widthwise. You want your carrot pieces to be roughly uniform in size so they all cook at about the same rate.
- Heat oil in a heavy oven-proof skillet, preferably a cast iron skillet. Once the oil is nice and hot, add carrots, and sauté 4-6 minutes until they begin to brown. Don’t stir too much, the longer they touch the bottom of the pan, the faster they’ll brown.
- Sprinkle with thyme and salt. Pour maple syrup over the top, and give it a quick stir (it’ll start to spatter at this point). Place the pan in the oven and roast at 400° F for 8-9 minutes. Enjoy!
Adapted from The Fountain Avenue Kitchen