Roasted vegetables (old photography alert!) are one of my all-time favorite things and definitely my favorite way to eat vegetables. I love the sweetness that the oven brings out and they are still so simple and easy to make. They are perfect with just olive oil, salt and pepper but you can really get creative and add herbs, spices, vinegars, etc., etc., etc.
Of all the roasted vegetables, carrots are up there as one of my favorites. Mushrooms are hands-down at the top of the list. I have a recipe coming soon for those, too. Some other favorites? Squash, onions, parsnips. I’m getting hungry just writing about it. Then there are Brussels sprouts, too! I could eat hundreds of these roasted carrots. Raw carrots? Not so much. I’ll eat them but I don’t love them. You just chew, and chew, and chew and the carrot becomes a gross texture. In my personal opinion. Love them shredded or julienned on a salad though! These roasted carrots with thyme and nutmeg have so much amazing flavor that you’ll just keep coming back for more, and more, and more.
Even the slightly browner ones tasted great. More sweetness, more caramelization, more flavor!
Verdict: I’ll definitely be making these again. A fun change from my usual olive oil/balsamic roasted veggies.
Husband’s take: Loved them!
How I served them to my daughter: What you see is what you get. She loved them.
Changes I would make: None.
Difficulty: Very easy!