WHY THIS RECIPE WORKS We set out to create a simple and versatile carrot side that would work with a wide range of dishes. Roasting carrots draws out their natural sugars and intensifies their flavor—but high heat can cause them to become dry, shriveled, and jerky-like. Using a spiralizer to cut the carrots into uniform ⅛-inch noodles ensured that the carrots cooked evenly, and cooking them covered for half the roasting time steamed them slightly and prevented them from drying out. We then uncovered the baking sheet and returned it to the oven to allow the noodles’ surface moisture to evaporate, encouraging light caramelization and creating perfectly tender noodles. We kept the flavorings simple to allow the carrots’ flavor to shine—just a handful of fresh thyme for earthy notes and a spoonful of honey to accent the carrots’ natural sweetness. Choose carrots that are at least 1½ inches in diameter for this recipe.
Serves 4 to 6
Total time: 45 minutes
INGREDIENTS
- 2 pounds carrots, peeled
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh thyme or ½ teaspoon dried
- 1 teaspoon honey
- Salt and pepper
PREPARATION
- Adjust oven rack to middle position and heat oven to 375 degrees. Using spiralizer, cut carrots into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths.
- Toss carrots with 1 tablespoon oil, thyme, honey, ½ teaspoon salt, and ½ teaspoon pepper on rimmed baking sheet. Cover carrots tightly with aluminum foil and roast for 15 minutes. Remove foil and continue to roast until carrots are tender, 10 to 15 minutes.
- Transfer carrots to serving platter, drizzle with remaining 1 tablespoon oil, and season with salt and pepper to taste.
- Serve.
VARIATIONS
- ROASTED CARROT NOODLES WITH GARLIC, RED PEPPER FLAKES, AND BASIL:
Substitute 2 thinly sliced garlic cloves and ½ teaspoon red pepper flakes for thyme. Toss roasted carrots with oil and 1 tablespoon chopped fresh basil before serving.
- ROASTED CARROT NOODLES WITH SHALLOT, DILL, AND ORANGE:
Substitute 1 thinly sliced shallot for thyme. Toss roasted carrots with oil, 1 tablespoon minced fresh dill, 1 teaspoon orange zest, and 1 tablespoon orange juice before serving.
