Whole Baked Carrots with Thyme
Carrots are a delicious vegetable (I love them!) and are very easy to cook. These whole baked dutch carrots are a great side to most dishes.
As the oven is already on, you may as well bake the whole meal. Try salmon or pesto chicken.
Asparagus, cauliflower, brussel sprouts are other veggies that are great when baked (and will take a similar time).
This recipe uses dutch carrots, which you'll see around more a lot these days. They are skinnier than normal carrot with green stems coming out the top. They look beautiful!
If you use normal carrots, maybe slice them up before so they cook properly.
Tip: Don't chop off all the stems. You can eat them! They go crispy and yummy. Just make sure you rinse them properly...
Whole Baked Carrots with Thyme
- Serves 2-4 as side
- Prep time: 3 minutes
- Cooking time: 30 minutes
- 1 bunch dutch carrots
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of thyme
- 1/2 teaspoon of salt
- 2 tablespoons of flaked almonds
- Preheat oven to 190c/375F. Rinse carrot well and place on lined baking tray. Drizzle with oil top with salt and scatter with thyme.
- Cook in the oven for 20 minutes. Remove from the oven and sprinkle with almonds. Return to oven for another 10 minutes, or until almonds are browned. Enjoy!
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