Community Pick
Roasted Baby Carrots With Thyme
"Roasting brings out the natural sweetness of vegetables and this recipe is no exception. The recipe was a grocery store handout and has been adjusted only slightly."
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb baby carrots
- 2 teaspoons olive oil
- 1 teaspoon dried thyme, crushed
- 1⁄2 teaspoon salt
- 1 teaspoon lemon zest, grated
- black pepper, freshly ground
- 1 green onion, finely chopped
directions
- Preheat oven to 450 degrees.
- In a large bowl, combine the carrots with the oil, thyme and salt; tossing well.
- Spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.
- Remove from oven and place in serving bowl.
- Sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.
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Reviews
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These were REALLY GOOD!!! I didn't have any fresh lemon, so I omiited the pepper & used lemon pepper instead. THANKS for sharing!!!
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Updated: These carrotes are amazing. I never get tired of this recipe and have made it time and time again. Each time is like the first time all over again, it never disappoints. The sweetness that the carrotes bring is incredible. I love roasted carrots and these do not disappoint. They were wonderful, tender, sweet, savory and hot. I love the addition of the lemon zest with the herbs and green onions, its adds a lovely dimension to the carrots. I used sea salt and jerk pepper in the dish. Thanks for sharing another keeper Paula. :) -
I already knew that I loved roasted carrots, but what made this stand out to me was the seasoning used. I never would've thought to use lemon zest with carrots, but it was perfect! I had to omit the green onions since I didn't have any on hand, but I didn't miss them at all. Thanks for posting! Made for the Emerald City Shakers for ZWT7 -
I LOVED these! The addition of lemon zest gave a really special twist. The only downside to the recipe was that my dear little carrots shrank somewhat in cooking, so next time I will double the amount I roast. This is a dish that I could eagerly, and without guilt, pig out on. -
These are delicious! First time I've roasted carrots, other than roasting them with a pot roast! Fabulous. I'll definitely do this again. Thanks for sharing!
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Tweaks
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These were REALLY GOOD!!! I didn't have any fresh lemon, so I omiited the pepper & used lemon pepper instead. THANKS for sharing!!!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
