Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into 1/2 inch pieces
- 2 tablespoons of olive oil
- 1 teaspoon of black salt
- 2 tablespoons of honey
- 1 tablespoon of fresh thyme leaves
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the sliced carrots with olive oil and black salt until evenly coated.
4. Spread the carrots in a single layer on the prepared baking sheet.
5. Drizzle the honey over the carrots and sprinkle with fresh thyme leaves.
6. Roast the carrots in the preheated oven for 20-25 minutes, or until tender and caramelized.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 17g
Protein: 1g
Fiber: 3g
Sugar: 12g
Substitutions for ingredients:
- Regular salt can be used instead of black salt.
- Maple syrup can be used instead of honey.
- Dried thyme can be used instead of fresh thyme leaves.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use different colored carrots for a colorful presentation.
- Add chopped walnuts or pecans for added crunch.
Tips and tricks:
- Make sure to slice the carrots evenly so they cook evenly.
- Use a vegetable peeler to peel the carrots if you don't have a peeler.
- If the carrots are not caramelized enough, broil them for a few minutes at the end of cooking.
Storage instructions:
Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the carrots in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted carrots on a platter with fresh herbs and a drizzle of honey.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Serve with roasted chicken or grilled steak.
Suggested side dishes:
Serve with a side salad or roasted potatoes.
Troubleshooting advice:
If the carrots are not tender enough, roast them for a few more minutes.
Food safety advice:
Make sure to wash the carrots thoroughly before peeling and slicing.
Food history:
Carrots have been cultivated for thousands of years and were originally purple or white. The orange carrot we know today was developed in the Netherlands in the 16th century.
Flavor profiles:
The black salt adds a savory and slightly smoky flavor to the sweet and earthy carrots, while the honey adds a touch of sweetness.
Serving suggestions:
Serve the roasted carrots as a side dish for a holiday meal or a weeknight dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A