My CSA box from a couple weeks ago keeps on giving. I knew exactly what I wanted to do with these beauties the minute I saw them. But the last couple weeks have been so nuts that I haven’t had the chance to carry out my nefarious plans.
And by “nefarious”, I mean “delicious”.
Roasted carrots are always amazing, because the natural sugars in the carrot really come to life. Thyme is a natural friend of the carrot, and the smoked sea salt (which you should be able to get at any grocery store) adds another layer of depth to the flavors. This side dish feels so fancy, and it literally takes five minutes, max.
Pre-heat the oven to 425° F. Scrub the carrots and remove any stalks, then pat dry (they’ll roast better). I left both ends on, but you can trim them, if you like.
Line a pan with foil and place the carrots on a baking sheet. Drizzle with olive oil, then sprinkle with the smoked salt and dried thyme. Toss to evenly cover the carrots and roast in the oven for 25-35 minutes, until the carrots are slightly browned. Turn over once halfway through. My carrots were a little fat, so it took closer about half an hour.
Sprinkle with fresh-ground pepper and fresh parsley when you remove from the oven. I was too lazy to do that, so I just used the parsley as garnish. Serve warm.
Roasted Carrots with Smoked Salt and Thyme
Can be scaled up or down; I only made 4 small carrots & estimated the rest
- 1 bundle of carrots, preferably organic & heirloom (about 2 pounds)
- 2 tablespoons of Maldon smoked sea salt (you can also use regular sea salt)
- 1 tablespoon of dried thyme
- 2 tablespoons of olive 0il
- 1 tablespoon of fresh chopped parsley
- Fresh ground pepper (to taste)
- Pre-heat oven to 425° F. Scrub carrots and trim the stalks, then pat dry. I left the ends on (I like how the tips turned out), but you can trim too, if you like.
- Place carrots on a baking sheet (I lined mine with foil), drizzle olive oil then sprinkle with the smoked salt and dried thyme. Toss to evenly cover the carrots.
- Place tray in oven and cook for 25-35 minutes, turning once half way through, until the carrots are slightly browned. My carrots were a little fatter, so it took a little longer.
- Remove from oven, add pepper and fresh chopped parsley. Serve warm.
Original recipe here