Garlic Roasted Carrots

Garlic Roasted Carrots

I have to admit I do not eat raw carrots unless they are finely shredded.  I think it’s a texture issue.  I prefer carrots cooked.  Roasting, I feel, is the best way to go.  Roasted carrots are delicious alone, but add in some garlic and fresh herbs and you have a winner!

I always have cloves of garlic in my kitchen.  I probably cook with garlic every other day.  I happened to have had some fresh Thyme in my refrigerator.  From Spring through Fall I can go out to the garden for herbs, however in the winter months I need to purchase them.

I have tried to grow herbs in pots, so I can keep them all year in the house.  The herbs plants always die, so I have given up.  Store bought fresh herbs or dried get us through until Spring.

Roasted Garlic Carrots

Garlic Roasted Carrots
Recipe type: Side Dish
  • 2 bunches of small to medium carrots, peeled
  • 4 cloves of garlic, peeled but left whole
  • ¼ cup water
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 4 Thyme sprigs.
  1. Preheat oven to 400 degrees F.
  2. Melt butter.
  3. Mix melted butter with water and olive oil.
  4. Place carrots in one layer in a baking dish.
  5. Add in garlic cloves.
  6. Pour water, butter, oil mixture over carrots, coating evenly.
  7. Place thyme in dish.
  8. Cover with foil and bake for 20 minutes.
  9. Uncover and bake for an additional 15 - 20 minutes.