Carrot Thyme! [Maple-Citrus Roasted Carrots]

I recently spent some time in beautiful northeast Connecticut and returned with quite a bounty of fresh vegetables, picked right from a friend's garden. The loot included a huge variety of veggies, including enormous carrots. Normally carrots are a hearty vegetable that last quite a while, but these were probably ready to be picked a day or two earlier than when I pulled them from the ground (literally!). Needless to say, I needed a quick and easy recipe for a whole lotta carrots.

I really love thyme (much like my love for parsley) and how it plays so nicely with sweet and citrus flavors. This recipe does both. And aside from the fresh thyme, you probably already have the other ingredients on hand. Feel free to sub coconut oil for olive oil, and for another great carrot dish altogether, swap the thyme for a tablespoon of chipotle powder!

Roasted carrots are great on their own, so I always try to keep the other ingredients to a minimum, especially if the produced is so fresh. I'll have many more fresh vegetable recipes to share in the upcoming weeks, including a recap of my time on the farm, but in the meanthyme...

you'll need...

6 large carrots

1 tablespoon of coconut oil

1 tablespoon of maple syrup

4 tablespoons of orange juice

6 springs of fresh thyme (whole)

salt & pepper to taste

to make..

Peel carrots and remove the ends. Slice on the diagonal and place in baking dish with coconut oil (try to keep the pieces uniform in size so they cook evenly). Add maple syrup, orange juice, a dash of fresh ground pepper and pinch of salt. Toss to coat. De-leave 2-3 sprigs of thyme and sprinkle on carrots. Leave the rest of the sprigs somewhat whole in the baking dish. Roast at 350 degrees for 35-45 mins or until fork-tender. Great as a side or in a salad.

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