Carrots Onions And Thyme Food

ROASTED CARROTS WITH THYME

Steps:

• Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
• Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
• Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

HERB ROASTED CARROTS WITH ONIONS

Steps:

• Preheat oven to 425 degrees F.
• Toss carrots and onions in a large bowl with oil, thyme, rosemary, salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes. Serve hot.

OVEN ROASTED CARROTS

Steps:

• Preheat oven to 375F. Grease or line a sheet pan with parchment paper.
• Peel the carrots, cut them in half crosswise and then into strips lengthwise.
• In a large bowl combine the olive oil, salt, pepper, thyme and onion. Add the carrots and toss to coat.
• In a small bowl mix together the water and the vegetable bouillon.
• Place the carrot mixture on the prepared sheet pan, pour the water/bouillon over top and cover tightly with aluminum foil.
• Bake for 40 minutes, until the carrots are just tender. Remove the foil and bake an additional 10 minutes.
• Transfer to a serving dish and garnish with fresh parsley.

THYME-ROASTED CARROTS

Steps:

• Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.

ROAST CARROTS, TOMATOES AND ONIONS WITH THYME

Steps:

• Preheat oven to 350 degrees. Slice the carrots into one-inch pieces. Peel the tomatoes by dropping them into boiling water, leaving them for a minute and then draining them and slipping off their skins. Cut them in half and scrape out the seeds. Cut the onions in thick slices.
• Pour the oil over the bottom of a baking dish about 9 by 13 inches and spread out the onions, tomatoes and thyme. Season with salt and pepper and stir the vegetables lightly to make sure they are coated with the oil. Bake for 30 minutes, stirring from time to time.
• Add carrots, stir to coat with oil and continue roasting for one hour.

CARROT THYME SOUP

Steps:

• Melt butter with the oil in pan.
• Saute the onion and garlic in mixture till onions are limp.
• Add carrots and toss to coat.
• Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
• Puree in small batches and return to pan.
• Reheat and season with salt and pepper. Add more sugar if needed.