Roasted Nutmeg & Thyme Carrots (WFPB)
A beautiful and delicious side dish at Thanksgiving or for any meal.
Servings 4 side servings
Ingredients
- 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)
Instructions
- Preheat oven to 425 degrees.
- 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.
- 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.
- Bake for 30-35 minutes on the middle rack, stirring half way, or until tender when pierced with a fork and very fragrant.
- Enjoy while warm.
