Paleo Roasted Carrot “Noodles”
We set out to create a simple and versatile carrot side that would work with a wide range of dishes. Roasting carrots draws out their natural sugars and intensifies their flavor—but the high heat can cause them to become dry, shriveled, and jerky-like. Using a spiralizer to cut the carrots into uniform 1/8-inch noodles ensured that the carrots cooked evenly, and cooking them covered for half the roasting time steamed them slightly and prevented them from drying out. We then uncovered the baking sheet and returned it to the oven to allow the noodles’ surface moisture to evaporate, encouraging light caramelization and creating perfectly tender noodles. We kept the flavorings simple to allow the carrots’ flavor to shine—just a handful of fresh thyme for earthy notes and a spoonful of honey to accent the carrots’ natural sweetness.
NOTE FROM THE TEST KITCHEN
For the best noodles, use carrots that measure at least 3/4 inch across at the thinnest end and 1 1/2 inches across at the thickest end.
2 pounds carrots, trimmed and peeled
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme
1 teaspoon honey
Salt and pepper
1. Adjust oven rack to middle position and heat oven to 375 degrees. Using spiralizer, cut carrots into 1/8-inch-thick noodles, then cut noodles into 12-inch lengths. Toss carrots with 1 tablespoon oil, thyme, honey, 1 teaspoon salt, and 1/2 teaspoon pepper on rimmed baking sheet. Cover carrots tightly with aluminum foil and roast for 15 minutes. Remove foil and continue to roast until carrots are tender, 10 to 15 minutes.
2. Transfer carrots to serving platter, drizzle with remaining 1 tablespoon oil, and season with salt and pepper to taste. Serve.
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