Peter Rabbit knew what he was doing when he pilfered Mr. McGregor’s carrots. They’re not only good for you, they’re downright delicious! I prepared a nice big bunch of carrots using this recipe for last Sunday’s family dinner, and they were quite well received. The fresh thyme and parsley make this dish a must-do side dish for any special dinner. And it couldn’t be easier!
Roasted Carrots With Parsley and Thyme
Recipe by Martha Rose Shulman for The New York Times
- 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- 3 tablespoons extra virgin olive oil
- freshly ground pepper
- 1 teaspoon fresh thyme leaves, chopped
- ½ teaspoon oregano (optional)
- 3 tablespoons finely chopped flat-leaf parsley
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Note: I’ve indicated that the oregano is optional. The original recipe calls for it, but I didn’t have fresh and didn’t want to use dried when the other ingredients were fresh, so I left it out. I thought it was fabulous without it and wondered if I would have liked it as well since oregano is a pretty distinctive flavor all by itself. Next time I have some fresh oregano, I’ll have to try it with.