Simple Roasted Nantes Carrots

Sometimes the simplest vegetables are the best.

Nantes carrots are naturally sweet and crisp, and roasting them brings out even more of that sweetness while giving them beautifully caramelized edges. With just a little olive oil, salt, pepper, and heat, they become an easy seasonal side that works with almost anything.

Carrots are especially abundant during the late-summer and fall harvest, making this a great recipe to add to your seasonal rotation.

Serves: 4

Prep time: 5 minutes

Cook time: 25–30 minutes

Ingredients

• 1½ lbs Nantes carrots

• 1½ tbsp extra-virgin olive oil

• ½ tsp sea salt

• Freshly ground black pepper, to taste

• ½ tsp dried thyme, optional

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. Wash and scrub the carrots well. There’s no need to peel them. Trim the ends if needed and slice the carrots in half lengthwise. Very small carrots can be left whole.

3. Place the carrots on the prepared baking sheet. Drizzle with olive oil and season with sea salt, freshly ground black pepper, and thyme, if using.

4. Toss well to evenly coat the carrots, then arrange them in a single layer with the cut side facing down. Give them a little space so they roast rather than steam.

5. Roast for 25–30 minutes, or until the carrots are tender and the cut sides are beautifully golden and caramelized. Larger carrots may need an additional few minutes.

6. Serve warm straight from the oven.

Add a Little More Goodness

These carrots really don’t need much, but you can easily change up the finish depending on what else is on the plate.

Try adding fresh parsley or thyme, a squeeze of fresh lemon, a sprinkle of pumpkin seeds, or a little crumbled feta.

For a slightly sweeter fall version, add a very light drizzle of pure maple syrup just before serving.

Pair them with chicken, salmon, beef, lentils, or your favourite protein for a simple vegetable-forward side.

Approximate Nutrition

Per serving, based on 4 servings:

• Calories: ~125

• Protein: ~2 g

• Carbohydrates: ~17 g

• Fibre: ~5 g

• Fat: ~5–6 g

Nutrition is approximate and will vary depending on the size of the carrots and amount of olive oil used.

Why I Love This

Seasonal eating doesn’t have to mean complicated recipes.

When produce is in season, sometimes the best thing you can do is keep it simple and let the food speak for itself.

Nantes carrots are naturally sweet, colourful, fibre-rich, and delicious. A little olive oil and time in the oven transforms them into a side dish with crispy, caramelized edges and a tender centre.

It’s another simple opportunity to add more colour, more plants, and more goodness to your plate.

Small changes. Big outcomes.

Your partner in health and longevity,

Stacie Mylonas, RHN, NNCP