Thyme Roasted Carrots with Toasted Walnuts is such an easy recipe that I hesitated, just for a minute, about posting the recipe. Just for a minute! But, the photos are so pretty that I decided to share! Plus, if you are looking for an easy, nutritious, low-calorie alternative to your holiday dinner menu, Thyme Roasted Carrots with Toasted Walnuts are a good option!
When I come across beautiful produce in our stores, it inspires me to create a new recipe, even a very simple, basic recipe. These Thyme Roasted Carrots with Toasted Walnuts can be made with any carrots, but I found these “Organic Carrots of Many Colors” at our local Trader Joe’s (BTW – this is not a sponsored post; I just wanted to share these gorgeous carrots because I like them!).
Fair warning: I used a bunch of fresh thyme in this recipe, so the flavor permeates the carrots. If you or your family are not fond of a strong thyme flavor, use less! I thought they were delicious, but Charlie, not so much! He thought that I was heavy-handed on the thyme and said he prefers “sweeter” carrots, such as those cooked in a glaze of brown sugar and maple syrup…
Yum! I’m day-dreaming…
But, we are both on a diet and avoiding things drenched in brown sugar and maple syrup is what we are attempting to do during this holiday season!
Anyway, here’s what you do:
- Picture of carrots in package and thyme in package. This is a 2-pound bag of carrots.
- Rinse your carrots in cold, clean water.
- Peel the carrots.
- Peels in my kitchen sink. Aren’t these carrots beautiful? Yellow, peach, orange, blood-orange – who knew carrots came in so many colors! If I’d found them in the store earlier, I would have included them in my post 42 Shades of Orange!
- Cut off the ends of the carrots.
- Cut them into chunks on the diagonal.
- Place your sliced carrots on a baking sheet.
- Spray with olive oil (I used my Misto) and toss to coat.
- Sprinkle with salt and pepper to taste and add sprigs of thyme. Spray with olive oil spray again.
- Roast in preheated 400 degree oven for 20 minutes or until carrots are fork-tender.
- In the meantime, in a dry sauté pan, add chopped walnuts and toast them for a few minutes, stirring occasionally.
- Once carrots are removed from the oven, add the toasted walnuts and serve.
While they are roasting, the fragrance of the roasting carrots and thyme is amazing! Your kitchen will smell delicious!
Here’s the recipe:
- 2 pounds multi-colored carrots (such as Trader Joe's "The Organic Carrots of Many Colors") or regular carrots
- Olive oil spray
- 8 sprigs of fresh thyme
- ½ cup walnuts, chopped
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Rinse, peel and chop carrots on the diagonal.
- Place on baking sheet and spray with olive oil spray (or drizzle with olive oil).
- Add salt and pepper to taste and toss carrots to make sure all are coated with olive oil.
- Add thyme sprigs, scattering around carrots on baking sheet.
- Spray again with olive oil spray.
- Roast in preheated oven for 20 minutes or until fork-tender.
- In the meantime, add walnuts to dry sauté pan and sauté over medium heat, stirring constantly, until lightly toasted.
- Remove from heat and set aside until carrots are finished roasting.
- When carrots are done, remove from oven, place in serving bowl and sprinkle with walnuts.
(other lite or lighter calorie recipes)
- Charlie’s Lite Layered Mexican Casserole
- Coffee Banana Protein Smoothie
- Crunchy Tuna Salad
- Garden Vegetable Tuna Casserole
- Mexican Corn Salad
- Tri-colored Roasted Potato Salad
- Weetabix with Yogurt and Berries