Roasted Carrots with Garlic Vinaigrette

This recipe comes courtesy of a Hello Fresh meal. While the meal itself was only passable, these carrots were delicious and I will definitely be making them again.

carrots (baby or regular, as many as your family needs)
1/2 lemon
1 tsp cumin
1 sprig thyme
2 cloves garlic
1 T olive oil

Original recipe via Hello Fresh

  1. Preheat oven to 400.
  2. Peel carrots, quarter, then cut into 2 inch pieces. (If using baby carrots, just halve them lengthwise.)
  3. Strip thyme leaves from the spring and chop. Mince garlic. Juice lemon.
  4. In a large bowl, stir together 1/2 tablespoon olive oil,  1/2 the cumin, garlic, a splash of lemon juice, 1/2 the thyme, salt, and pepper.
  5. Toss carrots in mixture, then spread on baking sheet lined with foil. Roast for ~20 minutes, or until tender.
  6. Add remaining lemon juice, olive oil, cumin, and thyme to bowl and stir together again.
  7. Remove carrots from oven. Drizzle with vinaigrette. Serve.

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