Smart & Final

Roasted Garlic Carrots with Salsa Verde

Roy Choi

Recipe - 522 - Montebello

Roasted Garlic Carrots with Salsa Verde

Servings4

Ingredients

3 Pounds Stem-On Carrots

20 Garlic Cloves, unpeeled

1/2 Bunch Fresh Thyme

Salt

Freshly Ground Black Pepper

1/2 Cup Extra Virgin Olive Oil, or as much as you need to coat the carrots

Directions

Preheat the oven to 400°F.
If your carrots are on the smaller or thinner side, leave them whole. Otherwise, slice them in half lengthwise. Place the carrots on a sheet pan and add the garlic cloves, thyme, and a good seasoning of salt and pepper. Coat the carrots with olive oil.
Arrange the carrots in a single layer and place in the oven. Roast the carrots for 45 minutes to 1 hour, or until they’re shiny, wrinkly, charred, and caramelized. They should be tender, but still have their shape, and the garlic should be soft.
To serve, smush the cloves with a fork and gently toss them with the carrots. Transfer the vegetables to a platter, pour the vinaigrette all over, and serve.

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Prep Time

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Cook Time

Servings

Shop Ingredients

Makes 4 servings

3 Pounds Stem-On Carrots

First Street Carrots, Whole - 5 Pound

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$3.99$0.80/lb

20 Garlic Cloves, unpeeled

Garlic - 1 Each

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$0.49

1/2 Bunch Fresh Thyme

Fresh Thyme Ea. - 1 Each

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$1.79

Salt

First Street Salt - 26 Ounce

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$0.89$0.03/oz

Freshly Ground Black Pepper

First Street Black Pepper, Ground - 2.8 Ounce

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$3.49$1.25/oz

1/2 Cup Extra Virgin Olive Oil, or as much as you need to coat the carrots

First Street Olive Oil, Extra Virgin, Imported - 16.9 Fluid ounce

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$9.99$0.59/fl oz

Preheat the oven to 400°F.
If your carrots are on the smaller or thinner side, leave them whole. Otherwise, slice them in half lengthwise. Place the carrots on a sheet pan and add the garlic cloves, thyme, and a good seasoning of salt and pepper. Coat the carrots with olive oil.
Arrange the carrots in a single layer and place in the oven. Roast the carrots for 45 minutes to 1 hour, or until they’re shiny, wrinkly, charred, and caramelized. They should be tender, but still have their shape, and the garlic should be soft.
To serve, smush the cloves with a fork and gently toss them with the carrots. Transfer the vegetables to a platter, pour the vinaigrette all over, and serve.