Roasted Nutmeg and Thyme Carrots
Today, I have a delightful and nutritious side dish that’s perfect for your next gathering, such as Thanksgiving, or a simple family meal – Roasted Nutmeg and Thyme Carrots. Not only do these carrots burst with flavor, but they’re also packed with essential nutrients that make them a wonderful addition to your plant-based repertoire. My sister Carrie shared the recipe with me, and when I tried them, I could have eaten the whole pan, honestly!
The Ingredients
Carrots:
Carrots are the heart of this dish. Packed with beta-carotene, which our bodies convert into vitamin A, they promote good vision and overall eye health. They are also a great source of dietary fiber, aiding in digestion and helping you feel full and satisfied.Nutmeg:
Nutmeg, a warm and aromatic spice, doesn’t just add a unique flavor to the dish; it’s also rich in antioxidants and essential oils that may have anti-inflammatory and digestive benefits.
Thyme:
You might think this is an odd pairing with nutmeg, but somehow it works out really well! Thyme is not only a fragrant herb but also a source of essential vitamins, including vitamin C and vitamin A. It’s also known for its potential antimicrobial properties, which can help support your immune system and fight yeast overgrowth.
Olive Oil (optional):
I have tried these with and without the small amount of oil. It’s really not necessary, but does carmelize the carrots a bit more. The ones in the photo are without any oil.
The Preparation
1. Preheat your oven: Start by preheating your oven to 425°F (220°C) to ensure the carrots roast to perfection.
2. Prepare the Carrots: Wash, peel (if preferred), and slice the carrots diagonally. By roasting them this way, you create more surface area for the flavors to penetrate, and they look gorgeous on the plate. You can also just dump out a one-pound bag of baby carrots!
3. Toss and Season: Place the carrot slices in a mixing bowl and drizzle them with a touch of olive oil (or simply use a bit of water for an oil-free version if carrots are not already wet). Sprinkle them with salt, freshly ground black pepper, nutmeg, and hyme. Toss to coat evenly.
4.Roast: Transfer the seasoned carrots to a baking sheet lined with parchment paper or a silicone baking mat. Make sure they’re in a single layer for even cooking. Roast in the preheated oven for around 30-35 minutes, giving them a gentle stir halfway through.
5. Serve: Once the carrots are tender and slightly caramelized, transfer them to a serving dish and garnish with a fresh thyme sprig if you have one.
The Nutritional Benefits
These Roasted Nutmeg and Thyme Carrots are more than just a beautiful and tasty delicious side dish; they’re a nutritional powerhouse:
– Beta-Carotene: The carrots provide a substantial dose of beta-carotene, which the body converts into vitamin A. This essential nutrient supports eye health, immunity, and skin health.
– Antioxidants: Nutmeg and thyme are rich in antioxidants, helping combat oxidative stress and inflammation in the body.
– Fiber: These carrots are a great source of dietary fiber, aiding in digestion, regulating blood sugar, and promoting a feeling of fullness.
– Vitamins and Minerals: Fresh thyme adds a burst of vitamins, including vitamin C and vitamin A, while carrots offer minerals like potassium, which is vital for heart health.
These Roasted Nutmeg and Thyme Carrots not only please your taste buds but also nourish your body with an array of essential nutrients. Enjoy this dish as a delightful and nutrient-rich side at your next meal. It’s an excellent example of how plant-based eating can be both delicious and health-promoting. Happy cooking and happy eating!
They are so simple and quick to make, which is just the kind of side dish I’m always looking for (especially for Thanksgiving!). I also love the beautiful color they add to any plate.
A beautiful and delicious side dish at Thanksgiving or for any meal.
- 1 pound baby carrots or sliced carrots (about 8-9 large carrots)
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 1 tsp olive oil (optional)
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Preheat oven to 425 degrees.
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Prepare the carrots by peeling and slicing them (I like to slice them diagonally for a pretty cut). Or, dump out a one-pound bag of baby carrots.
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Either in a bowl or directly on a lined large baking sheet or 9x13 inch pan, toss the carrots with the remaining ingredients. Spread evenly across the pan.
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Bake for 30-35 minutes on the middle rack, stirring half way, or until tender when pierced with a fork and very fragrant.
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Enjoy while warm.
