Have you ever had a carrot that wasn’t cooked all the way?
It seemed fine on the outside, but once you bite into it you realize you should have left it in the oven a little longer.
I am almost positive I gave up on liking carrots for this very reason.
But once I learned how to cook them right, I realized how tasty they can be.
Everyone likes their vegetables cooked a different way. You can steam, bake, or even fry them, each giving a different flavor and texture.
I have found I love baked veggies. I like how it is almost the best of both worlds. When you bake them they get soft on the inside kind of like steaming, but they also get a crispy outside like when they are sautéed.
Vegetables aren’t meant to be gross. I think we need to get it out of our heads that we hate all of them.
Sometimes you just need to experiment, see which vegetables you like, and what method you used to cook them.
Spices can also really add or take away to the dish.
Try to get creative.
For this recipe, I tried to keep it really simple. But let me tell you, these carrots turned out amazing. They were cooked all the way through, had just enough flavor, and were the perfect touch to a cold winter night.
The honey paired well with the lemon thyme, and together, they added the perfect sweet and savory touch to the carrots.
- 6 large carrots
- 2 tbsp olive oil
- 1 tsp honey
- ½ tsp lemon thyme
- Preheat oven to 350°F.
- Mix the olive oil and honey in a small bowl.
- Place the carrots in a baking dish or pan. Drizzle the olive oil & honey over the carrots. Season with lemon thyme, salt, and pepper.
- Bake for 1hr at 350°F, or until the edges are crisp and the carrots are soft enough to stick a fork through.