Roasted carrots with garlic and thyme

Roasted carrots with garlic and thyme

Infusions Reading Roasted carrots with garlic and thyme 1 minute Next Roasted vegetables and feta
This is an express recipe very easy and quick to prepare, which is perfect for a last-minute lunch or dinner.
Like for all simple recipes, choosing high quality ingredients is a key.

Ingredients (for 6 people):
10 carrots
3 shallots
4 garlic cloves
½ leek, white part only
4 branches of fresh thyme
1 branch of rosemary
2 bay leaves
3 sage leaves
2 bird’s eye chilies
Salt of Guérande
Olive oil

Wash the vegetables. Then peel the carrots and cut them into 1 cm cube with the mandolin.
Slice the garlic, the shallots and the leek and fry it on a low heat for few minutes with bay leaves, thyme, rosemary, chilies and sage leave.  

When everything is bleaching, on high heat, add the carrots, make it slightly burned, add a glass of water, decrease the heat, cover and simmer for 15 minutes.

Before serving, add salt, pepper and olive oil.


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