All Photos © Christine Elise McCarthy 2015
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I belong to a produce delivery service called Farm Fresh to You. I get a box of custom-selected veggies every two weeks & the standout items so far have been their carrots! Whew knew? SO sweet and the texture is wonderful – unlike the almost bitter & very hard store-bought carrots I have been experiencing recently. These carrots are DELICIOUS & it is nearly impossible to bite into one & not eat the whole thing. Good news, though! You CAN eat the whole thing. Eat the whole bunch. They are just carrots, for fuck’s sake. Go friggin’ crazy!
Anyway – my last box had this little bunch of rainbow carrots it it.
They get even prettier when you peel them. The color combination looked so autumnal – roasting them with some earthy thyme & sweet balsamic glaze just seemed like the way to go – so I did just that! Takes about 20 minutes or so – depending on the size of your carrots. Easy & delicious!
Roasted Rainbow Carrots with Thyme & Balsamic Glaze
Serves 2 as a side
1 small bunch of rainbow or other carrots
1 tsp olive oil
1/2 cup or more of Balsamic vinegar
Parchment paper (optional)
Heat the oven to 425.
Peel the carrots & cut any thick ones in half. Leave thin ones whole. Toss with olive oil and S&P until they are evenly coated. Put on a roasting pan (topped with parchment paper – if you have it). Sprinkle with fresh thyme leaves – maybe a tablespoon or two. Roast 10 minutes.
Meanwhile – basically boil the balsamic until it thickens. It thickens quickly & reduces very fast so be careful not to burn it. If it gets too thick – just add more balsamic. The thickness of the glaze is up to you.
When it is thick even – drop a few thyme leaves into it.
After 10 minutes, flip the carrots & then drizzles most of the balsamic glaze onto them – reserving a little (or make more for later). Roast another ten minutes (more or less – depending on how well you want the carrots cooked). Drizzle with remaining balsamic glaze, maybe sprinkle more fresh thyme leaves on them & serve.