Oven Roasted Carrots
Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
10 large carrots, peeled, trimmed and cut in half lengthwise and then into 1-inch-long pieces
2 tablespoons olive oil
Kosher salt to taste
Black ground pepper to taste
1/8 teaspoon granulated garlic
1/8 teaspoon granulated onion
2 tablespoons dark brown sugar
1 tablespoon fresh thyme, chopped
Preheat oven to 375 degrees and make sure you have a middle shelf setup for use. Mix garlic, onion, brown sugar and thyme in a bowl and set aside. Put carrots in a stainless steel mixing bowl, add the oil and season with salt and pepper to taste. Spread carrots evenly on a foil-lined cookie sheet. Roast for approximately 20-30 minutes or until carrots are slightly soft and start to turn golden on the edges. Remove from the oven and lightly sprinkle garlic, onion, brown sugar and thyme mix over the carrots. Return to the oven and cook for an additional 5 minutes to form a glaze. Remove from the oven and place into a serving bowl, pouring the liquid glaze mixture from the pan over the carrots.
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