Balsamic-Thyme Roasted Carrots

Well, here we are again, the end of the month and just barely flying in with a recipe under the wire.  This time, I just barely finished with Cook the Books Club book in time.

This month's book pick was The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Daniel Stone.

I started the book in plenty of time, and it was interesting.  Yet, it was a slog at the same time.  It was almost like reading a textbook - fascinating, but so slow and dry inbetween!

I loved learning about David Fairchild and all of the other great minds of the time.  According to the book (and the ostentatiously long subtitle), David Fairchild is responsible for the introduction of literally thousands of plants (many of them edible) to the United States in the late 1800's and early 1900's.


And here we are, with all these foods, and literally no inspiration for a recipe.  It was kinda like, "here!  All food ever, and go!"  It was too much!

After I finally finished the book (with not a single inspiring food/dish written down, I stewed on it for several days.

Finally, I decided to take the carrots I just harvested from my garden and roast them for dinner.

I have no idea if carrots are one of the foods David Fairchild introduced to the US, but I went with it nonetheless.

These carrots are a great way to spice up your garden bounty or those sad wintertime carrots in a few months!

Balsamic-Thyme Roasted Carrots
Adapted from Damn Delicious

2 cups carrots
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
salt & pepper
Fresh thyme, for garnish


Preheat the oven to 400 degrees F.

Place the carrots in a bowl.  Whisk together the remaining ingredients.  Toss the carrots in the sauce and place on a baking sheet.

Bake in the preheated oven for 20-30 minutes or until tender, stirring once during cooking.

Sprinkle with fresh thyme and serve.