Recipe by: Jennifer Chong
1 pound colorful heirloom carrots
4 tablespoons olive oil
4 sprigs of fresh thyme
zest of 1 orange
juice of 1 orange
salt & pepper to taste
Preheat the oven to 425, and slice the carrots in 1/4" slices.
In a bowl, combine the olive oil, thyme, orange zest, orange juice, and a pinch of salt and pepper. I found it easier to arrange the carrots in my baking dish without tossing them in the vinaigrette first... but if you aren't as worried about the color coordinating, go ahead and toss in the carrots.
Either place the carrots & vinaigrette in your ceramic baking dish, or pour the vinaigrette over the carrots. Place in the oven for 35-45 minutes. Go right ahead and top with another pinch of thyme, salt, and a spritz of orange juice just out of the oven.
It's so funny to me that one of the two things I loathed as a kid was cooked carrots, and now (in the winter months, anyways) I have them at least once a day. Normally I just do the whole olive oil, whatever herbs I have, and roast them thing, so this was a really refreshing and special change! Roasted carrots with citrus and thyme is a simple and delicious side dish that makes the best of the season. Also, carrots are the prettiest of what seems like five things at my farmers market right now... so I left with way too much of one thing.
By the way, the other thing I loathed as a kid was mushrooms. I had never actually had one... but my dad hates them. So obviously, I hated them. Maturity!
I found this recipe scouring pinterest trying to figure out what the heck to do with all of the carrots I brought home with me. It is definitely a keeper! They are so light and flavorful, easy and delicious.
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