Garlic Roasted Carrots

I was never a big carrot eater. Since adjusting my eating to a more clean lifestyle, I have been enjoying carrots daily! I eat the small carrots with hummus and I’ve made the shredded carrot salad. I came across this recipe for a new way to cook carrots and thought, “why not”?

I thought they turned out pretty well! I was able to eat them with three different meals, as I halved the recipe. It was interesting to have carrots be a warm, savory side dish.

  
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
6 servings

Ingredients

  • 8-10 carrots
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped parsley leaves

Instructions

  • Preheat oven to 375℉.
  • Lightly oil a baking sheet or coat with nonstick spray. I used coconut oil spray.
  • Place carrots in a single layer onto the prepared baking sheet.
  • Whisk olive oil, balsamic vinegar, garlic and thyme; salt and pepper, to taste.
  • Drizzle over carrots and turn as needed.
  • Place into oven and bake for 35-40 minutes, or until tender.
  • Serve immediately, garnished with parsley, if desired.