Monday, November 09, 2009

Recipe for Roasted Carrots and Mushrooms with Thyme

Roasted Carrots and Mushrooms with Thyme
(Updated and added to Recipe Favorites and Thanksgiving Recipes, November 2009) For a while now I've wanted to update this favorite recipe with a better photo, and when I got some lovely thin carrots at the market this week, it occurred to me that this would be perfect as a classic vegetable side dish for Thanksgiving dinner. If you're watching your carbs or sugar instake, you may think of carrots as being high in sugar, but adding the mushrooms to this combination significantly reduces the glycemic index, and carrots are approved for phase two or three of the South Beach Diet. I'm glad, because I'd probably be suspicious of a diet that didn't consider carrots to be a healthy food. Roasted carrots are really tasty alone, but the mushrooms make this more elegant than just regular roasted carrots.

You can certainly make this with those "baby" carrots which I used when I first posted this in 2006, but now I'd use these lovely thin organic carrots, which have a lot more flavor.

You don't have to peel the carrots, but I did, and then I sliced then on the diagonal in even slices about 1/4 - 3/8 inch thick.

Toss the carrots with 1 T olive oil. salt, pepper, and 1 T of fresh thyme (or a smaller amount of dried thyme will work just fine here.)

Spread out carrots in a single layer on a roasting pan that you've brushed with a little olive oil and roast for 15 minutes.

While the carrots roast, wash mushrooms, spin dry or dry with paper towels, and slice into even slices, slightly thicker than the carrots.

Use the same bowl you tossed the carrots in, and toss mushrooms with second T of olive oil.

After 15 minutes, stir carrots, add mushrooms, stir again and roast 10-15 minutes more, until carrots are browned and tender and mushrooms are cooked and all liquid has evaporated. Serve hot, sprinkled with fresh parsley if desired.


Roasted Carrots and Mushrooms with Thyme(Makes 3-4 servings, recipe created by Kalyn)

Ingredients:
8-10 oz. carrots (I used 4 medium-sized organic carrots; you can use baby carrots, but whole carrots are more flavorful.)
8 oz sliced mushrooms (I buy the pre-washed kind, but wash if needed)
2 T extra virgin olive oil
1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves
salt/pepper to taste
fresh chopped parsley for garnish (optional)

Instructions:
Preheat oven to 450F/230C.

Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 - 3/8 inch thick. Toss carrots with 1 T olive oil, thyme, salt, and pepper. Spread on large roasting pan (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes.

While carrots are roasting, wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots. Using the same bowl as you tossed the carrots in, toss mushrooms with 1 T of olive oil.

Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using.



South Beach Suggestions:
This would be a great side dish for phase 2 or 3 of the south Beach Diet. I think this would make a lovely Thanksgiving vegetable dish. Other times of the year, I'd like it combined with something like Sauteed Scallops with Garlic, Chicken with Kalamata Olives, or Pork Chops with Balsamic Glaze. You could add Arugula and Sweet Mini-Pepper Salad for a nice flavor contrast.

More Roasted Carrots You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Roasted Carrots with Moroccan Spices
from Kalyn's Kitchen
Easy Roasted Carrots with Agave-Balsamic Glaze from Kalyn's Kitchen
Pan-Roasted Carrots from Stumptown Savoury
Oven-Roasted Carrots from Cook (almost) Anything At Least Once
Roasted Moroccan Carrots from My Own Sweet Thyme
Roasted Carrots and Olive with Shallots and Gremolata from Proud Italian Cook

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

43 comments:

Alanna said...

Can one cook with mushrooms three nights in a row?! This looks GREAT!

The only tip I'd add is that as convenient as they are, bags of supermarket prepeeled carrots have a lot less flavor than the whole ones you peel, cut into chunks in about 4 minutes - yes, I've timed it!

Kalyn said...

Yes, I have to agree with my friend Alanna (the Veggie Evangelist) that the carrots you peel yourself are indeed tastier than the prepeeled "baby carrots" Americans are so fond of. Baby carrots were just what I happened to have around. In the summer when I don't have to teach school all day I will stop being so lazy.

Pille said...

Hi Kalyn, this looks delicious - again:) I've made a few yummy carrot dishes in the past, but none using mushrooms, which are one of my favourite ingredient. Now I will!
Once I'm back from London, I'll get yet another bag of organic carrots from my local supermarket and use these (don't know about baby carrots, but organic carrots have loads more flavour than the usual ones, at least at Tesco's)

ilva said...

Kalyn what a great dish! I just love the mushroom-carrot-thyme combinatioon, I'll have to try this! Soon!

sher said...

That looks so pretty! And put me down for peeling your own carrots. And no cracked ones please!!!!!

MM said...

That is one fabulous dish filled with all my fave veggies! I too can eat mushrooms every day and I always have a packet of baby carrots in the fridge for me to snack on.

Erin Eats said...

Oooh, these look great, roasted carrots are about my favorite vegetable, and the mushrooms look yummy!

vanessa said...

Mushrooms with carrots and onions? Never thought of it. Wish I did. It looks reallly good!

karina said...

Gorgeous color, Kalyn! Sounds delicious.

Erika said...

Mmmm! Looks and sounds great to me! Of course, I'm in the camp of roasted mushrooms with anything will be good...

Alanna said...

Pille et al -- Perhaps a scourge of American cuisine hasn't made it across the ponds: what grocery stores here call "baby carrots" are not young or even small carrots. They're HUGE carrots grown especially to be scraped down to tasteless but perfect snack-sized "baby" bites of carrot.

And in one way the "food producers" (aka NOT farmers or growers) have created a hit: I read recently that carrot consumption is up several fold since the introduction of "baby carrots".

MM said...

Eeeuuww, that doesn't sound as yummy then, AK. Thanks for the info as I assumed it was the baby ones we get that was extra sweet and crunchy. But I guess anything that gets people to get veggies is good ...

the chocolate lady said...

I like the thyme-carrot, carrot-mushroom, and thyme-mushroom pairings, so this should be just right.
Sorry for piling on, but I too choose to eschew the carrot McNuggets.

Alanna said...

Hi Kalyn -- I made the carrots, they were great, a definite keeper, esp w fresh thyme. It's posted here. Thanks for the inspiration!

PS Only 9 net carbs with a whole pound of carrots, 4 servings.

PPS This week's TIME says that carrot consumption increased by 1/3 in the 1990s.

Kalyn said...

Alanna, it sounds great with fresh thyme. Plus, you have inspired me to try less olive oil.

kitchen hand said...

Try photographing from directly over the top. Light plate on a plain dark background and vice versa.

vegeturtle said...

2+ years late, I just wanted to add that I just now made this dish and it was deLIcious!

Karina Allrich said...

Beautiful, Kalyn. I love your combo of carrots and mushrooms. And thyme makes roasted veggies so delicious. Roasted veggies rock.

RossS said...

Interesting how mushrooms can affect the glycemic index like that. Kalyn, you got me to eat and like squash AND brussel sprouts in the same week. I'll take on carrots too, why not. I'm trusting you..
Can you tell I'm not a big vegetable eater? :)

Table Talk said...

Beautiful caramelization on your carrots! --I am a huge fan of roasted vegetables...and you are right, the addition of mushrooms and thyme make this dish quite elegant.

Kalyn said...

Karina, thanks. I am loving every roasted veggie combination I've tried this fall.

Ross, go for it! I should have been more clear, it's the total glycemic index for the dish that's lower because mushrooms are very low GI.

Table Talk, thanks. I have to make myself not turn the carrots for the first 15 minutes (I love to stir!)

Roberta in Toledo said...

I love roasted carrots, and to mix 'em up with mushrooms and thyme: yummy!

I don't use those little mini carrots anymore, either, as I learned how they're "made," not grown, by tumbling them in huge chippers. The "waste" is used in soups and cole-slaw mixes, and the little "doots" are sold as "mini carrots." I don't find them at all flavorful.

I love organic carrots and use them almost exclusively. And I don't peel them. I keep one of those "scrubby cloths" available in the grocery by the sponges. I pour boiling water through it to sterilize it before I use it, and then I "scrub" the natural dirt off the carrots, and the carrots are left with their healthiest nutrition intact. I don't use the scrubby to wash any pots or pans, but keep it for scrubbing carrots, potatoes and other veggies when they come home from the market.

Yum, roasty carrots. Thanks!

Lea Ann said...

Love this recipe. Now I have three new carrot recipes to choose between for Thanksgiving. How am I going to decide?????

Cate O'Malley said...

I love roasted vegetables, but as much as I love mushrooms, I haven't roasted them yet. On the table this week, guaranteed - looks delish!

LoveFeast Table said...

I feel like a roasted vegetable fiend....even today I made chicken noodle soup from the leftovers of a roast chicken with vegetables...and I was thinking hmmmmm needs mushrooms-which I have never added to my chicken soup...but, maybe I'll toss some in tomorrow!! Your dish looks delish and totally what I'm in the mood for lately! -Chris Ann

Kalyn said...

Roberta, I have one of those little vegetable scrubbing mitts, and I love your idea of using boiling water to sterilize it! Thanks for sharing.

Lee Ann, I guess you should do a trial run of each one to help you decide.

Cate, roasted mushrooms are great. Love to cook them on the grill too!

LFT, I'm in a roasting vegetables mood around here too!

Katerina said...

Looks delicious, I bet drizzling a little balsamic over top would rock as well.

To be honest, that is my main problem with some of these diets, restricting fruit and veggies just doesn't seem like sage advice. Glad carrots aren't off the menu.

ashley said...

we made these for thanksgiving last year and they were a huge hit! thanks for the great recipe!

Kalyn said...

Ashley, you're welcome. So glad you liked the recipe.

Stash said...

Lovely photos as usual.

I picked up a bunch of gold carrots at the market yesterday -- this will be in tomorrow's vegetable plate. They're similar in flavor to normal carrots, but with a creamy pale-golden yellow flesh, sort of like a variety of heirloom carrots.

Now all I need to do is figure out where to get fresh figs. Brussel sprouts, bacon and figs. Might sub in kielbasa instead of the bacon though...

Kalyn said...

Stash, thanks. I love those yellow carrots, but rarely see them here. No fresh figs either, but that sounds divine!

Marisa said...

I never thought that carrots could look glamorous, but you've gone & done it!

Rachel said...

This was so delicious. Very good on a cold and rainy night. Even my husband who absolutely hates all veggies (except mushrooms, weird I know) loved this! He even had second helpings! Thank you!

Kalyn said...

Marisa, thank you! I was happy with this photo (especially compared to the earlier one!)

Rachel, so glad it was a hit with a non-veggie lover!

Christeen said...

Hi Kalyn,
I just wanted to thank you for the posts and recipes you share on this wonderful site. I particularly appreciate how you explain and incorporate photos of how to prepare things. Wonderful!

I made this recipe last night, and it was an absolute winner with all of us. I'm new to seasoning with thyme, and I never would have tried combining mushrooms and carrots. My gosh, it was SO great - I can hardly wait to prepare it again! Thanks!

Kalyn said...

Christeen, thank you so much! So glad to hear you enjoyed it!

Maureen(UK) said...

Great photo for a great little dish - tasted, yes, GREAT!! I will definitely be making regularly. Many thanks.

Kalyn said...

Maureen, so glad it was a hit.

Kevin said...

Roasting vegetables is the way to go and this looks really good!

Lynda said...

This looks great...I had not thought to pare mushrooms and carrots. I love this!

Clare said...

Yummmm I made this last night and used them in a veggie pastie filling. Just added white sauce and puff pastry (a bit naughty I know!) with sesame seeds on top. So delicious! Thanks for the inspiration.

Kalyn said...

Clare, very creative! Glad it was helpful.

Purrplekatt said...

I had some left over mushrooms from my stuffing this year (a whole container!) and did a search for something to make with them and carrots and found this. It sounds wonderful! Thanks for sharing!

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