Sumac Thyme Orange Roasted Carrots

Sumac Thyme Orange Roasted CarrotsCarrots are one of the few vegetables that tend to appeal to picky eaters. Their natural sweetness and soft texture once cooked make them a versatile side dish. The flavour really comes out through roasting and adding in some citrusy and earthy spices gives them a bit more flavour. They’re a mandatory side dish for turkey dinners in my family and for the occasion I added in some pomegranate seeds. I love both cranberry and pomegranate with poultry so I like to incorporate them into the side dishes whenever possible; they also go really well with roasted bacon and balsamic brussels sprouts.Sumac Thyme Orange Roasted Carrots

Sumac Thyme Orange Roasted Carrots
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 cups carrots, sliced diagonally ( 5 medium carrots; 1 regular sized bunch)
  • ¼ cup pomegranate arils
  • 1 tablespoon melted butter
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon orange zest (from 1 medium orange)
  • 1 teaspoon fresh thyme (or ⅓ teaspoon dried)
  • ¼ teaspoon sumac
  • A generous dash or two each of sea salt and pepper
DIRECTIONS:
  1. Preheat oven to 450°. Combine butter, oil, syrup and spices. Place the carrots on a parchment paper lined baking sheet. Pour the butter mixture over and toss to combine.
  2. Cook for 20 minutes, stirring halfway through.
  3. Add more salt and pepper if needed and top with pomegranate.

Sumac Thyme Orange Roasted CarrotsSumac Thyme Orange Roasted CarrotsSumac Thyme Orange Roasted Carrots

Leave a Reply

Post Navigation