Roasted Carrots with Clementines
Author: Nicole
Ingredients
  • 1 pound baby carrots, peeled
  • 1 head of garlic
  • 2 clementines, cut in half
  • 1 tablespoon olive oil
  • 3 thyme sprigs
  • Sea salt and pepper
Instructions
  1. Preheat the oven to 425°F.
  2. Peel carrots if they’re not already peeled. If they’re traditional sized carrots cut them into 3-inch pieces so they’ll cook uniformly.
  3. Peel garlic cloves from head of garlic.
  4. Place carrots and garlic in a roasting pan in a single layer. Toss with oil and squeeze clementine juice all over carrots and garlic. Add clementine halves to the pan. Add thyme sprigs. Season with sea salt and freshly ground pepper.
  5. Roast for about 45 minutes, shaking the pan a few times, until carrots are tender.
  6. Serve warm or at room temperature.
Notes
Recipe can be doubled. You'll likely need two roasting in pans.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-carrots-with-clementines/