Look at these carrots we got from our garden! The colors are beautiful. So much more interesting to eat than a bag of baby carrots you buy at the grocery store.
My kids each chose vegetables they wanted to plant in the garden this year and the carrots were Sully’s choice. So he calls them ‘his carrots’. Thankfully he shares with all of us because this recipe was soooo good and so simple. Roasting carrots (or really any vegetable) really brings out the natural sugars.
I cleaned the carrots well and cut the ends off. You wouldn’t have to cut the tops, as the presentation would be very pretty if you left them on. But I try to make things as easy as possible for my kids.
Rosemary-Thyme Roasted Carrots
- Preheat the oven to 375 degrees
- Prepare a baking sheet by spraying lightly with olive oil (or you can line with aluminum foil first for easier clean-up).
- Slice larger carrots in half for even cooking
- Place carrots on the baking sheet and spray lightly with olive oil.
- Sprinkle with sea salt, freshly ground black pepper, 1-2 tablespoons fresh chopped rosemary and 1 teaspoon dried thyme (or fresh if you have it).
Bake until desired doneness. Mine took about 35 minutes.
These were a huge hit with my kids. Maybe it’s because we really played up the fact that the carrots were from our garden, but I think they are really just that delicious! Sully must’ve had 3 helpings. Natalie did eye them suspiciously at first and questioned the ‘stuff’ on them, but she loved them once she tried them.
Let me know what your kids think!