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Jump-starting the browning on the stove helps bring out the carrots' sweetness in this healthy vegetable side recipe. The addition of butter, thyme, garlic and just enough lemon makes these roasted carrots extra special. Serve with grilled steak and mashed potatoes.

Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


Instructions Checklist
  • Put garlic in a small saucepan and add enough oil to just cover it. Place over medium heat. Wait until you hear a quiet sizzle, then reduce heat to low. Cook, stirring occasionally, until they are very soft, 30 to 45 minutes. Remove the cloves with a slotted spoon and measure out 2 tablespoons of the garlic-infused oil. (Reserve the remaining oil for up to 1 month; use in salad dressing or to coat vegetables for roasting or grilling.)

  • Meanwhile, preheat oven to 500F.

  • If your carrots have greens attached, trim off all but 1/2 inch of them. Add the 2 tablespoons garlic oil to a large ovenproof skillet and place over medium-high heat. When the oil is shimmering, add the carrots and sprinkle with salt. Cook, gently turning occasionally, until browned in spots, 3 to 4 minutes. Add butter and let it melt, then toss with the carrots. Add the garlic cloves, skins and all, and thyme. Transfer the pan to the oven.

  • Roast, stirring once halfway through, until the carrots are evenly tender, 10 to 15 minutes. Drizzle with lemon juice. Serve the carrots with the garlic cloves, squeezing the soft garlic from the skins as you eat.

Nutrition Facts

1 cup
190 calories; protein 2.1g; carbohydrates 17.4g; dietary fiber 4.2g; sugars 6.8g; fat 13.2g; saturated fat 3.3g; cholesterol 7.6mg; vitamin a iu 23335.7IU; vitamin c 12.8mg; folate 27.2mcg; calcium 69.4mg; iron 0.7mg; magnesium 20.2mg; potassium 496.6mg; sodium 378.4mg; thiamin 0.1mg.

2 1/2 vegetable, 2 1/2 fat