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Roasted Carrots with Cumin-Thyme Granola

By The Good Housekeeping Test KitchenPublished: Aug 17, 2018

roasted carrots with cumin thyme granola on a blue plate

mike garten

Yields:

4 serving(s)

Watch out: This crunchy, nutty carrot side may overshadow the main course.

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Ingredients

1 1/2 lb.
carrots (halved lengthwise, or crosswise if larger)
1 Tbsp.
olive oil, plus more for pan
1/4 tsp.
salt, plus more for pan
Pepper
1 Tbsp.
lemon juice
1/2
small shallot, finely chopped
1 tsp.
fresh thyme leaves
1 cup
Cumin-Thyme Granola

Directions

1. Step 1On rimmed baking sheet, toss carrots with olive oil, salt, and pepper. Roast at 400°F until golden brown and tender, 25 minutes.
2. Step 2In bowl, combine lemon juice with 1 tablespoon olive oil, finely chopped shallot, fresh thyme leaves, and 1/4 teaspoon salt. Drizzle over carrots and sprinkle with Cumin-Thyme Granola.

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