This one’s really easy and a favorite of mine – roasted carrots with savory herbs, garlic, and a bit of sweetness from raw honey.
I used young organic carrots for this batch. They’re usually a little smaller with a more irregular shape than the conventionally-grown carrots.
If you have the larger, thicker carrots on hand, they’ll work fine too. Just halve them or even quarter them lengthwise so your carrot slices are all about the same size (they’ll roast better that way).
We had some really skinny ones in our bunch that cooked up a bit quicker, but they were just a good! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2xyi8u’]
And just a note about the garlic in this recipe…it doesn’t taste as strong as you might think once the carrots have been roasted. I think the garlic really compliments the herbs. But as always, trust your instincts and use less garlic than the recipe calls for if you think it will be too much.
And I think you’re really going to like the tangy honey/cider mix you’ll drizzle on right after the carrots have finished roasting. Awesome!
To me, most veggie dishes taste best when you don’t go crazy piling on the seasonings. With this recipe the natural flavors come through nicely. Feel free to experiment with roasted vegetable recipes like this one and alter the spices or herbs to suit your tastes.
That’s what’s great about roasted veggies – you just can’t go wrong when you build up the dish based on your own personal preferences.
As an Italian girl, it’s always a little garlic and herbs for me.
This awesome little paleo dish will also give you a great excuse to visit your local farmers market to grab a bunch of young, organic carrots when they’re available. I know we’re all so used to the big commercially-grown ones that these little delicacies are a real taste treat when you can get them.
Mine looked like they were just yanked out of the ground, complete with clumps of dirt. A little rinse and a snip of the tops and they were good to go.
Hope you give this super easy paleo recipe a try with carrots – any kind will do – and then have fun trying other roasted veggies flavored just the way you like them. Enjoy!
- 1 large bunch of carrots
- 1 clove garlic, minced or pressed
- 1 Tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt or sea salt
- 1/4 tsp pepper
- 1 tsp apple cider vinegar
- 1 Tbsp raw honey
- Preheat oven to 450º F
- Cut any greenery from carrots. If using young organic carrots, keep whole. For larger, conventional carrots, peel and cut each in half lengthwise
- Toss the carrots in a large bowl with the garlic and olive oil. Coat well
- Sprinkle carrots with salt, pepper and thyme and place on parchment-lined baking pan.
- Roast carrots about 25-30 minutes, or just until tender. (Oven temperatures/cooking times may vary)
- While the carrots are roasting, mix the apple cider vinegar and honey together in a small container
- When carrots are done, remove from oven and drizzle with the vinegar/honey mixture
- Serve immediately!
Ideally the carrots should all be about the same size and thickness (either small organic roasted whole or the larger varieties sliced) for the best results.
I was tidying up my Pinterest recipes and decided to make this last night. Loved that I had everything handy (bar the carrots). I bought the organic smaller/thinner ones especially for this. Was super easy, quick, and very tasty. I’ll be making these again for both lunch and dinner, thanks. I typically steam my veggies, so this was a nice change.
Thanks Jeanie! I’m sort of in love with roasted veggies right now so this was a fun change for us too. I’m glad to hear you enjoyed the recipe. :)
oh yum. Ty