This may be one of the easiest side dishes ever and the best part is that you can visually make the carrots rustic or elevated. You’ve heard the saying you eat with your eyes first, right? Sometimes it’s a detail as simple as how you slice a vegetable that makes a big difference!
I went rustic yesterday because it was an uneventful Monday night and I didn’t feel I needed the cuts to be pretty. And then I started this post and wished I had thought that through. I will always make pretty cuts from now on…*especially* on Mondays! š
Wash four large carrots and trim the ends.
Roughly chop the carrots and place on a sheet pan.
I line my pans with parchment paper for easy clean up! š
Brush carrots with olive oil, sprinkle with salt and pepper and fresh thyme. Place in preheated oven for 30 min.
Brush with olive oil, toss them around and place back in the oven for 15-30 more minutes to desired tenderness. Mine cooked about 55 minutes total.
I absolutely LOVE the little brown bits that crust up on the carrots while roasting. They are sweet and savory with the thyme popping as they melt in your mouth. Delish!
Transfer to serving dish and grate some fresh parmesan on top.
Wipe drool.
Devour.
- 4 large carrots
- 2 tbsp olive oil
- 4-5 sprigs fresh thyme
- salt & pepper to taste
- parmesan cheese (use a little or a lot!)
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Preheat oven to 400 degrees.
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Clean and cut carrots and place on parchment paper lined sheet pan.
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Brush carrots with 1 tbsp of the olive oil.
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Slide thyme leaves off the sprigs and sprinkle over carrots.
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Sprinkle with salt and pepper to taste.
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Pop into preheated oven for 30 minutes.
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Remove from oven and brush the carrots with remaining 1 tbsp olive oil.
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Toss around the pan and return to the oven for 15-30 minutes to your desired doneness. (I cooked a total of 55 min.)
Did you try these parmesan carrots? SHOW ME! Tag #mybusykitchen and I’ll share your pics and comments!
Thank you for stopping by! I hope you’ll come visit My Busy Kitchen again soon!Ā š Tiffany
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