I recently stopped buying baby carrots for snacking because I feel like they have become flavorless. I have replaced them with whole carrots that I am peeling and cutting into sticks for snacking. As much as I wish I didn’t have one more fruit or vegetable that requires prep to eat… it is worth it, because they actually taste like carrots! I have been enjoying them so much that I started cooking them as a side for dinner lately too. These Sweet Thyme Carrots are very easy to make, only have a handful of ingredients and taste amazing. A little sweet, buttery and herby. Is “herby” a word? Maybe not… but you know what I mean, right?!?! The whole family will love these carrots and they have become one of my favorite veggie sides to make for a crowd too.
Making Sweet Thyme Carrots
The most time-consuming (pun intended, hehehe) part of making these carrots is the prep work. Peeling and cutting them is the most difficult part. Then you will put them in a large bowl with the rest of the ingredients, mix it all around to coat the carrots and mix the flavors. Pour them on a baking sheet or a shallow baking dish and the oven does the rest! They only take 20 minutes to bake.
Thyme for Dinner!
These Sweet Thyme Carrots will go really well with just about any protein and starch. Some ideas that come to mind are Perfect Thyme Chicken, Sweet and Spicy Chicken, Pistachio and Pesto Lamb Chops, Curried Chicken Meatloaf, Braised Drunken Brisket or Boneless Thanksgiving Turkey to name a few!
Sweet Thyme Carrots
Ingredients
- 2 Lbs whole carrots
- 3 Tbsp melted butter or coconut oil
- 3 Tbsp pure maple syrup
- 8 large sprigs fresh thyme
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment.
- Wash, peel and cut carrots on the bias into similar sized pieces so they cook evenly.
- In a large bowl combine the carrots, maple syrup, melted butter or coconut oil and springs of thyme. Season with salt and pepper. Stir well to combine all ingredients and coat the carrots well.
- Pour carrots and seasonings onto the lined baking sheet or shallow baking dish. Bake in the oven for 20 minutes or until fork tender.
- Remove from oven and strip the leaves off of the thyme sprigs. Throw the tough stems away and mix the leaves in with the carrots. Pour into a serving bowl and sprinkle a few more fresh thyme leaves on top for garnish if you wish.