A fall visit to the farmers market turned up some lovely heirloom carrots in all of their red, yellow and orange glory. Just a simple roasting with thyme, and then a scattering of fresh snipped dill, results in a yummy side dish.
Ingredients
- 1 bunch heirloom carrots (you can also use regular slender, green topped carrots if heirloom are not available)
- olive oil
- kosher salt & fresh ground black pepper
- 1-2 teaspoon chopped fresh thyme depending the size of your bunch of carrots and how much you like thyme
- 1 tablespoon snipped fresh dill
Instructions
- Preheat oven to 400 degrees
- Scrub carrots clean, or peel if you prefer, and trim tops. Pat dry. Slice carrots in half lengthwise.
- Drizzle carrots with olive oil, and toss to coast with your hands. Sprinkle with salt & pepper to taste and chopped thyme. Toss to coat evenly.
- Place carrots on baking sheet and roast until tender, approximately 30-40 minutes.
- Sprinkle with fresh dill and enjoy!
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