Roasted Carrots – 2 Ways

Garlic Roasted Carrots with Orange and Thyme

Easter, sometimes synonymous with spring, is renewing. In our house, there’s spiritual renewal as we make time to focus on and celebrate the finished work of Christ on the cross.

The finished part of His work is my favorite. He paid my debt and now I just love Him and enjoy relationship with Him. I think it’s human nature to want to work to pay Him back. But this isn’t indentured servitude. I had a debt I couldn’t pay. He has paid it in full. This is a gift freely given. This is the ultimate love.

“But God demonstrates His own love toward us, in that while we were still sinners, Christ died for us.” –Romans 5:8, NKJV

Physically and mentally, spring renews me as I open the windows and let fresh air in, spend time outside cleaning up the yard or watching my boys ride bikes. The warmth of the sun, the longer daylight hours, the buds on the trees and the blooms of spring bulbs are all signs of hope that the dark winter days are done. These things give my soul a boost and renew my energy. (Which is evident by my urge to purge and spring clean.)

Easter, from a food standpoint, is also a celebration of the season to come. Winter holiday meals are heavy and rich whereas Easter brunch is lighter and brighter with fresh herbs, citrus infused vinaigrettes, and all the fresh produce.

My mom makes the best deviled eggs. She’s also good for a big salad loaded with goodies. My sister makes the best fruit salad. (That seems weird because you wouldn’t think there is a secret to fruit salad but she has one – her’s are THE best.) I usually want to make muffins and rolls. We fill in the rest from there. We are big fans of roasted veggies so we usually roast a variety.

This year I said I would bring roasted carrots. I need roasted carrots on Easter and my roasted carrots need a good herb or citrus dressing. Here are two of my favorite recipes.  I’m still deciding which one I’ll be bringing this year.

"herbalicious vinaigrette"
“herbalicious vinaigrette”
Roasted Carrots with Vinaigrette

Roasted Carrots with Vinaigrette
From Pioneer Woman

She is hilarious and we feel the same about the bliss that is roasted carrots with “herbalicious vinaigrette”. Her recipe calls for 5 pounds of carrots. I roast less carrots but make the full recipe for dressing and save surplus for a salad.

Ingredients:
Carrots, washed and trimmed
Avocado oil
Sea salt and black pepper, to taste

Vinaigrette Ingredients:
¼ c. olive oil
2 Tbsp. white wine vinegar or lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. minced garlic
3 springs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced
Sea salt and black pepper, to taste

Instructions:

  1. Preheat oven to 475 degrees. Line a baking sheet with parchment paper.
  2. Cut carrots into quarters lengthwise then into 2 to 3-in. pieces. Spread them out on the pan. Toss with a drizzle of oil and season with salt and pepper.
  3. Roast carrots for 15 minutes, tossing once or twice, until the carrots are tender and brown along the edges.
  4. While carrots roast, combine vinaigrette ingredients in a jar. Put a lid on and shake to emulsify.
  5. Move roasted carrots to a platter or dish. Drizzle vinaigrette over top. Serve warm or room temp. and enjoy!

Garlic Roasted Carrots with Orange and Thyme
roasted carrot 4

Garlic Roasted Carrots with Orange and Thyme
From Fresh Exchange

The fresh orange juice in this recipe brings out the sweetness of the roasted carrots. Plus it looks like art on the baking sheet.

Ingredients:
2 bunches rainbow carrots, washed and
trimmed
1 – 2 Tbsp. avocado oil
Juice of ½ an orange
6-8 thyme sprigs
4 garlic cloves, crushed
Sea salt and black pepper, to taste

Instructions:

1.       Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
2.       Line whole carrots on the baking sheet. Drizzle with oil and orange juice. Scatter garlic cloves and thyme sprigs around the tray. Season with salt and pepper. Toss lightly.
3.       Roast for 20-25 minutes or until tender and beginning to caramelize. Serve warm or room temperature and enjoy!

POST-EASTER UPDATE:

I made Pioneer Woman’s roasted carrots and they were a crowd favorite!

Every bite of this meal was delicious and satisfying. I may have done a little happy dance in my seat as I ate. We had salad (that forgot it’s toppings in the excitement to eat), fruit salad, grain-free rosemary garlic rolls, ham, roasted carrots, green beans, crash hot potatoes, and deviled eggs.

Easter Brunch

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