June is here! Solstice in the Northern Hemisphere starts June 20, and we already dream of those beautiful warm moist summer evenings spent outdoors with good friends, good food and refreshing mint drinks. So we invited Tanya Guerra and Marissa Weitzman to share with us two delicious recipes to practice them before the summer arrives. Make sure you test them; they are quick and super-nutritious!
25 MINS RECIPE
Petite Roasted Carrots with Thyme Recipe
We juice them, steam them, puree them, and roast them, what are they? Carrots!
Roasted carrots are delightfully simple to make and are sure to add a burst of flavour as a side dish or as the main course. They pair perfectly with an arugula salad dressed in lemon and olive oil; balancing the carrots sweet flavour with one that is refreshing and crisp. They are very tasty eaten hot or cold, which makes them ideal for a cosy dinner at home or a breezy summer picnic in the park. I love packing them and sharing them with friends at a beach picnic or dinner party.
Aside from these colourful gems being flavourful, carrots also have many wonderful health benefits. They are rich in potassium, vitamin K, vitamin C, fibre, and carotene.
Carotene is what the famous orange carrot is known for; our liver converts carotene to vitamin A and is widely known to support optimal eye health.
When you reach for the multi-coloured variety, what you're picking up is a handful of additional health powerhouses, including lycopene (red carrots), lutein (yellow carrots), and anthocyanin (purple carrots).
Whatever reason you choose to add a bright bushel to your basket, I hope you enjoy making and sharing these petite roasted carrots as much as I do!
What you will need:
1 pound/ca. 450 grams of carrots. I prefer using petite carrots for this recipe, but you can use any size carrot by adjusting the cooking time
2 tablespoons extra virgin olive oil
½ teaspoon spoon fresh thyme
½ teaspoon coarse, kosher sea salt + more to taste
½ teaspoon fresh ground black pepper + more to taste
Step 1: Preheat your oven to 425 degrees Fahrenheit/ 218 degrees Celsius and line a baking sheet with parchment paper.
Step 2: Begin by washing and peeling your carrots.
Remove the feathery leaves and stems. I prefer to leave a little bit of the stem attached; this gives a more natural, farm-to-table visual aesthetic that reminds me of warm, sunny summers in my grandmother's garden. Incorporating as many senses as possible is something I strive for when cooking.
Note: You may want to save your leaves and stems as they are packed with nutrition, and there are a variety of ways to use them.
Step 3: Toss your freshly peeled carrots with olive oil until they are evenly coated, then place them on the parchment paper. Drizzle the remaining olive oil over the carrots.
Step 4: Sprinkle with sea salt and fresh ground black pepper. De-stem about ½ tablespoon of fresh thyme and sprinkle on top.
Step 5: Roast your carrots for 15 to 20 minutes at 425F/218℃, turning them once at the 10-minute mark. Roast for 12-15 minutes if you enjoy a slight crunch in the centre or 20 minutes for a fully tender carrot.
Test your carrots by sticking one with a fork until you can pierce the carrot all the way through. If you want them to have a slight crunch, the fork should still be able to pierce the carrot almost all the way through the centre.
Step 6: Garnish with fresh thyme sprigs, add more salt and pepper to taste, serve hot and enjoy!
Delicious Option No. 1: Drizzle or dip in Tahini (Sesame Seed butter) for a more savoury experience!
Delicious Option No. 2: If using large carrots, slice them up about ¼ inch thick, follow the steps above, and roast for approximately 10 minutes.
If you have a sweet tooth, or you want to share some dessert with your friends after delicious roasted carrots then make sure you follow up with Marissa's nutritious-rich Raw and Vegan Blueberry-Lime Pie.