"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Thyme Carrots Recipe

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This recipe for Roasted Thyme Carrots, by , is from The Cushman Fillinger Family Cookbook 2016 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Frazier

Category:
Category:

Ingredients:  
Ingredients:  
12 full sized carrots, or 24-30 baby carrots
1 handful fresh thyme
1/4 c. Olive oil
salt to taste

Directions:
Directions:
1. Preheat oven to 400
2. Line baking sheet with aluminum foil
3. Slice full sized carrots in half, length wise (or keep baby carrots full sized)
4. Toss carrots in olive oil, thyme leaves, and salt (take leaves off of sprig)
5. Distribute carrots evenly onto baking sheet in whatever obsessive compulsive manner you feel comfortable with.
6. Bake for 35-40 minutes

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
5-10 min
Personal Notes:
Personal Notes:
These carrots are so simple and so good! They go especially great with salmon. This recipe leaves a little bit of room for creativity to add your own touch of spices, however, I think too many spices can dry it out a bit. I hope you try these out!

 

 

 

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