I am a big fan of roasted veggies, roasting them seems to bring out a sweetness that you can’t get by steaming or boiling. I got inspired when reading another food blog called A Food Centric Life she made these beautiful roasted carrots a while back, they stayed in my memory bank as something to try. When I made the lemon infused olive oil I knew that I wanted to try it out on roasted carrots . I loved the flavor the oil gave to the carrots and I think you will too. The carrots have a light bright lemon taste from the olive oil and they are flavor packed from the garlic and thyme leaves. Lemon oil roasted carrots will go with chicken, pork, beef or fish . If you want to try these out but don’t want to make a big batch of lemon olive oil then try putting a 1/4 cup of oil in a jar with the rind of 1 lemon and let it sit for about 5 days, then your ready to use.
Lemon Olive Oil Roasted Carrots
1/2 lb.fresh carrots
1 T. lemon olive oil
1/2 tsp. dried thyme leaves
1 garlic gloved pressed
1/2 tsp. kosher salt
Step 1: Pre-heat oven to 425 degrees Farenhieght. Wash the carrots peel and cut them into julienne strips.
Step 2: Put carrots into a zip-loc bag or medium bowl and put the rest of the ingredients in close the bag and shake well so all the carrots are coated. If using a bowl just toss until well coated.
Step 3:Put carrots on a cookie sheet, spread around so they are not all in one heap and put into the oven the rack should not be right at top or at the highest, the next level down is fine. Cook for about 15 minutes or until they are tender and a little browned.