Friday, January 06, 2012

Pan Roasted Carrots with Thyme

The Menu:
Pan Roasted Carrots with Thyme

The Original Recipe:
I found this on the internet through Babycenter website. I am in love with finding new vegetable side dish recipes for my kids. These were quick to make, and I also used frozen (but thawed) carrots to roast. They worked out really well. I love how roasting caramelizes the carrots. Very tasty!

Pan Roasted Carrots w/ Thyme

Michelle (MMmom), inspired by Rachel (burns_toast)

8 carrots

1 1/2-2 Tbsp olive oil

salt and pepper to taste

1 1/2-2 tsp fresh thyme or a few pinches of dried thyme

Cut the carrots in half. Halve again lengthwise. Then cut each piece in half or in quarters (lengthwise again) depending on how fat your carrots are.

Heat oil in a skillet large enough to place the carrots in one layer.

When oil is hot, add the carrots and season with salt and pepper. Pan roast over medium low for 20-30 minutes, until the carrots are tender and browned in spots.

If using dried thyme, add it the last 5 minutes of cooking. If using fresh add just before serving, toss, and heat through.

About 4 servings.

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