Why is it that carrots never seem to get the attention that they deserve? I mean, really.. when was the last time you had JUST carrots as a side dish? It just doesn’t happen anymore because they get so little credit.
But I am going to change that. This recipe will make you have a whole new appreciation for this vegetable and you will rue the day that you talked down upon them.
First of all, carrots actually have SO much flavor. They are sweet but savory and have this amazing melt in your mouth quality that few foods will ever match.That’s why I don’t add much to them. Instead, it’s about treating them with proper respect.
ALWAYS use whole carrots. I have a thing against baby carrots because I feel like they’re faking. Like, hello… you are not what a baby carrot would look like, so don’t call yourself that.
These guys are the real deal.
BUT, they’re ugly. So you want to peel them. If you don’t have a vegetable peeler, stop right now and go buy one.
If you really don’t feel like doing that, but are dyinggg to make these; you can keep it rustic. It won’t hurt anything, the outside texture might be a little funky though.
Once they’re peeled, quarter them long ways.
And set aside.
The single best thing about this dish is that it literally requires ONE dish because you can mix the garlic and oil right in there.
Then.. toss in your carrots and coat. Top with a little bit of dried thyme and..
OMFG. You don’t even know yet how good these are, but be prepared for amazement.
The downside is that they do need to cook for about 45 minutes. The waiting is almost unbearable, but totally worth it.
They come out looking a little less than appetizing. All that pretty color is gone and they kind of shrivel up. To be honest, I was really nervous.
Then you bite into them and wonder where these have been your whole life, and realize that everything you ever thought about cooked carrots was wrong.
1lb whole carrots- peeled and quarted
2 cloves garlic
1 tsp dried thyme
1/4 cup olive oil
salt and pepper to taste
Preheat oven to 375
Combine oil, garlic, salt, and pepper in your baking dish.
Toss carrots into the mix with thyme and coat.
Bake for 45 minutes