Califonia Bountiful
Print this recipe

Roasted carrots with thyme and garlic

Roasted carrots with thyme and garlic


3 tbsp. extra virgin olive oil
2 1/2 lb. large carrots, cut on a 3-inch diagonal
3 tbsp. unsalted butter
1 head garlic, cloves separated but left unpeeled
5 sprigs thyme
1/2 tsp. Maldon sea salt
1/4 tsp. freshly ground black pepper
1/2 cup water

Roasting turns garlic into something pleasantly mellow and slightly sweet, Paulette Bruce says, adding that there's no need to peel the cloves: "The skins are easy to slip off after roasting." She also reminds cooks to leave the carrots undisturbed during their first cook time.


Preheat oven to 400 degrees, with rack in the middle position. Heat oil in a 12-inch, heavy, ovenproof skillet over moderately high heat until very hot and just beginning to smoke, then add half of the carrots, cut sides down. Cook, undisturbed, until they begin to brown, 12 to 15 minutes. Transfer to a plate.

Brown remaining carrots similarly, but leave them in the skillet. Add butter to skillet and return carrots on plate to skillet. Continue to cook over moderately high heat, turning frequently, until carrots are golden brown on the edges, about 5 minutes more.

Add garlic, thyme, sea salt, pepper and water, and cover skillet tightly with a lid. Roast in oven until carrots are tender, about 20 minutes. Remove lid and continue roasting, turning over carrots occasionally, until edges are slightly crisp, 10 to 15 minutes more.

Serves 4