When you roast carrots in the oven, you get a wonderful taste.
Carrots are also good as they are. Inka Soveri/IL
Domestic root vegetables are always a good side dish, but especially so at the beginning of winter.
Carrot is a favorite of many, because it is delicious both raw and cooked.
Chef Risto Mikkola gives a good tip for cooking carrots: roast carefully washed carrots in the oven whole and with their skins on.
In the oven, the carrot’s flavor is concentrated and sweetened, so you can eat the carrots with the skin on. The same tip applies to all roots.
Season the carrots as you wish, for example with thyme.
Oven-roasted carrots are suitable for many dishes, both meat and fish.
You can cut the biggest carrots in half, so they cook faster. Adobe Stock / AOP
Roasted carrots
4 carrots
8 sprigs of thyme
0.25 dl olive oil
salt
pepper
1. Wash the carrots well and put them on a baking sheet.
2. Sprinkle olive oil, thyme sprigs and spices on top.
3. Roast at 220 degrees in the oven for 20 minutes.