Roasted Carrots

After reading other reviews, I:
1. Wrapped a half-size baking sheet in foil for easy clean-up.
2. Cut carrots in angled wedges for a better look.
3. Used half the olive-oil stated in the recipe
4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!
5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.
After roasting, toss carrots in a bowl with fresh-cut parsley.
Yum!

Fresh lemon thyme is the ticket with carrots. Lots of lemon thyme.

I made this with a beautiful bunch of carrots from the farmer's market and fresh oregano and thyme as I had them on hand. Threw the parsley in before the roast by accident. Turned out incredible! Lined the baking pan with aluminum foil and covered with it as well. No clean up - an absolute keeper!

Do NOT cook these covered- they will be mushy and not roasted/caramelized. I wish I had followed my gut and cooked uncovered and next time in slightly thicker pieces. Nice flavor. One of very few disappointments in NYT cooking.

So easy and delicious! I just used parchment paper, without oiling it, on a half sheet. I used dried thyme as that was all I had and would definitely double to 2 tsp. The parsley added at the end really rounded out the flavor. Prefer avocado oil because it doesn't add a distinct flavor, unlike olive oil, and can handle the higher heat. Had to roast an additional 15 minutes at 375 degrees uncovered to thoroughly cook the thicker pieces. Will definitely make it again.

I didn't have any parsley, so I washed the carrot tops and used them instead. YUM!

Do not cover with foil. Maybe covering is needed for very large and/or old carrots. Mine were purchased fresh (with tops) and in 25 minutes covered they turned to mush.

Or, as a "cheat": slice carots into equal strips, douse in olive oil, sprinkle with Za'tar, s &p. Roast for 20 minutes or until desired doneness. Sprinkle with more of the Za'atar and sea salt.

Need tip- if you want to decrease the cooking time, poach the carrots for about 5 minutes in rolling boiling water, then drain and let them steam-dry. Then go ahead and prepare uncovered. It will cut the cooking time down by 20-30 minutes.

30 minutes is too long! Carrots are practically mush. Check after 15 but my guess is 20 minutes is plenty.

After reading other reviews, I: 1. Wrapped a half-size baking sheet in foil for easy clean-up. 2. Cut carrots in angled wedges for a better look. 3. Used half the olive-oil stated in the recipe 4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl! 5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes. 6. After roasting toss carrots in bowl with parsely.

Martha does it again. These are absolutely delicious. I use rainbow carrots if I can find them. I've also used chopped rosemary in place of thyme because I have a ton of it in my garden. I think any savory herb would do. Don't skimp on the oil.

WOW, cut them on the diagonal, non stick foil, and roast uncovered at 425 for 25 to 30 minutes...they carmelized...it was like eating candy

1. Wrapped a half-size baking sheet in foil for easy clean-up. 2. Cut carrots in angled wedges for a better look. 3. Used half the olive-oil stated in the recipe 4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. (Can sub avocado oil) 5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for last 7 min. 6. Toss in bowl with fresh chopped parsley

I made this for myself knowing full well that my husband doesn't like cooked carrots. Guess what? He loved them and I was forced to share. This recipe is a winner, creating carrots with a deep rich flavor and jewel-like color.