Roast Carrots, Tomatoes And Onions With Thyme
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 1½pounds carrots
- 12plum tomatoes
- 2large onions
- 2tablespoons olive oil
- 2teaspoons fresh thyme leaves (or one teaspoon dried)
- Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
131 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 3 grams protein; 681 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees. Slice the carrots into one-inch pieces. Peel the tomatoes by dropping them into boiling water, leaving them for a minute and then draining them and slipping off their skins. Cut them in half and scrape out the seeds. Cut the onions in thick slices.
- Step 2
Pour the oil over the bottom of a baking dish about 9 by 13 inches and spread out the onions, tomatoes and thyme. Season with salt and pepper and stir the vegetables lightly to make sure they are coated with the oil. Bake for 30 minutes, stirring from time to time.
- Step 3
Add carrots, stir to coat with oil and continue roasting for one hour.
Tip
- If you are cooking these vegetables at the same time as the pork, the oven temperature should be turned up for the last 20 to 30 minutes. Check the vegetables to make sure they will not be overcooked; if they are cooking too fast, remove them from the oven and keep them warm on the back of the stove, returning them to the oven for the last 10 minutes.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
NJR
Disappointing. Maybe a good base for pasta or under chicken or as base for soup. But alone? Nope. 1. The prep alone took over an hour. Cooking took longer too. 2. It isn't clear whether this should have 1.5 pounds of carrots before or after trimming and slicing. The trimmings alone were half a pound. 3. Tomatoes need to be cut into smaller pieces to make them more edible. 4. There was no melding of flavors, no synthesis at the end. Just onions. And carrots. And tomatoes. 5. More spices ???
Private notes are only visible to you.
Advertisement
