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Roasted Carrots

Roasted Carrots


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Ingredients

  • • 1 bunch of carrots, peeled
  • • 1 tablespoon avocodo oil (or preferred cooking oil)
  • • 1 tablespoon pure maple syrup or melted raw honey
  • • 1 teaspoon vinegar (I used a fig balsamic vinegar here...use what you have!)
  • • 1/2 onion, roughly sliced
  • • 3-4 cloves of garlic, peeled and quartered
  • • a few sprigs of fresh thyme
  • • sea salt and ground pepper to taste

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Trim the green off the tops of the carrots. I like to leave about 1/2 inch for the "pretty factor".
  3. In a bowl, combine oil, maple syrup, and vinegar. Whisk together. Add carrots, onions, garlic, and thyme. Toss until everything is well-coated.
  4. Spread bowl ingredients evenly onto the aluminum foil. Salt and pepper as desired.
  5. Cook for 20-30 minutes depending on the girth of your carrots. Serve immediately.
  6. Enjoy!

Ingredients

  • 1 bunch of carrots, peeled
  • 1 tablespoon avocodo oil (or preferred cooking oil)
  • 1 tablespoon pure maple syrup or melted raw honey
  • 1 teaspoon vinegar (I used a fig balsamic vinegar here...use what you have!)
  • 1/2 onion, roughly sliced
  • 3-4 cloves of garlic, peeled and quartered
  • a few sprigs of fresh thyme
  • sea salt and ground pepper to taste

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Trim the green off the tops of the carrots. I like to leave about 1/2 inch for the "pretty factor".
  3. In a bowl, combine oil, maple syrup, and vinegar. Whisk together. Add carrots, onions, garlic, and thyme. Toss until everything is well-coated.
  4. Spread bowl ingredients evenly onto the aluminum foil. Salt and pepper as desired.
  5. Cook for 20-30 minutes depending on the girth of your carrots. Serve immediately.
  6. Enjoy!