Whole Roasted Carrots with Red Wine Vinegar and Fresh Thyme
Prep time
Cook time
Total time
Easy, ultra-flavourful roasted carrots.
Author: Finn
Serves: 4
Ingredients
1 bunch carrots, washed and scrubbed*
3 cloves garlic
Healthy drizzle of red wine vinegar or raspberry vinegar
Healthy drizzle of olive oil
Salt and Pepper
1 sprig fresh thyme**
Instructions
Preheat oven to 400.
In an oven-safe dish toss carrots in vinegar, olive oil, salt and pepper.
Smash the garlic cloves with the side of your kitchen knife but don't bother peeling them. Toss them on top of the carrots along with the sprig of thyme.
Cover the dish with some aluminum foil. By covering the dish, the carrots will steam themselves and cook through, infusing them with lovely vinegary, garlicky, thyme...y flavour.
Place in oven and cook for 35 minutes.
After 35 minutes, bump the heat up to 425, remove the carrots from the oven, take off the aluminum foil and give them a gentle toss. Place the carrots back in the oven without the aluminum foil to roast and colour up for an additional 10-15 minutes.
Notes
* I like to use whole local carrots with the tops clipped off. If you are using larger carrots, I recommend slicing them in half before cooking.
** Or rosemary! Any flavourful, woody herb will do.
Recipe by Port and Fin at https://portandfin.com/whole-roasted-carrots-with-red-wine-vinegar-and-fresh-thyme/