Quick and easy to make, these Roasted Carrots are a great way to get the stubborn veggie-haters in your family to chow down on some vitamins. (I say this as a stubborn veggie-hater myself.) Time was, I’d only eat carrots if they were smothered in Ranch dressing. Ideally, if there was more dressing than carrot. But I absolutely love the flavors in this dish. The hint of lemon and a bit of heat from the ginger (or black pepper, if you prefer). The earthiness of the thyme. Salt for depth. All wrapped around the slightly-sweet, crisp taste of carrots. I love these served with fish, pork/ham, and chicken!
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- Preheat the oven to 450F.
- Combine the carrots, oil, thyme, and salt in a baking dish. Bake for 30 minutes, stirring once halfway through.
- Add lemon zest and ginger and stir before serving.