I just love when delicious side dishes are easy, especially when they are healthy and pretty, to boot! There’s something I just love about heirloom carrots — the colors are so beautiful!
It’s silly, but I love shaving off the outside peel to discover this bright white or vibrant purple carrot flesh, and then cutting into them to discover the varied, colored centers. Okay, I know, enough with the ode to a root.
The other fun thing is kids get a kick out of having veggies that are a different color, so if your kiddo is a picky eater, this makes carrots just that much more fun. My little guy loves veggies, but he thought having purple and white carrots was so entertaining. Ha!
This recipe takes about 5 minutes to prep and is full of flavor the whole family will love. It’s also a super easy one to prep in advance so you can just toss it in the oven when it’s dinner time.
6-8 heirloom carrots
1 tablespoon olive oil
A handful of fresh thyme (or about 1 tsp dried)
1/2 teaspoon garlic powder
1 tablespoon water
salt and pepper to taste
Preheat oven to 400 degrees. Slice carrots in quarters, lengthwise and then in half. Spray a little olive oil in a oven safe pan and toss carrots in. Drizzle remaining oil over the top, stirring around until lightly coated. Dust garlic powder, salt, and pepper, then top with fresh thyme add in water. Bake for 20 minutes or until soft.