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.