If there’s one thing I really don’t like, it’s cooked carrots. I love them raw, but I really can’t stand them cooked. They remind me of a side dish you eat when you’re sick. So, when I prepared these baked carrots, my thought was to make them for my husband, the only one in the family who likes them. Want to know how it turned out? After taking them out of the oven, I tasted one just to get an idea and liked it so much that after taking photos, I ate another one and then another, practically finishing my portion well before serving them at the table. A real success! Made this way, they were liked by everyone. The pairing with honey is perfect, making them truly special. Don’t hesitate to try them out!
Other ideas with carrots:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Carrots
For those following a vegan diet, you can substitute honey with maple syrup or agave syrup.
- 2.5 cups carrots (weight after cleaning)
- honey (2/3 tablespoons)
- A few sprigs thyme
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Baking sheet
Preparation of Baked Carrots
Trim the carrots, scrape, wash, and pat them dry with kitchen paper.
Cut them lengthwise into slices about 1/8 inch thick. Then, cut each slice in half to form sticks.
Place the carrots in a baking sheet lined with parchment paper, season with a generous pinch of salt and a grind of black pepper, and drizzle with a little olive oil.
Finally, drizzle the honey over them and sprinkle with thyme leaves.
Bake them in a preheated static oven at 350°F for 30 minutes.
Remove the baked carrots from the oven and let them cool slightly before serving. Enjoy! Paola
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