Roasted Carrots With Red Wine and Thyme Sauce

Victoria de la Maza

Roasted Carrots With Red Wine and Thyme Sauce

Simply roasted carrots are drizzled with a sweet, thyme-infused red wine sauce, reduced on the stovetop until syrupy—this elevates them to grown-up status. I pick out heirloom carrots in different colors, which will look festive and taste delicious.

Serves 6 to 8

• 2 pounds thin, colorful heirloom carrots, peeled
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

For the Sauce

• 1 1/2 cups dry red wine, such as Merlot
• 4 sprigs fresh thyme, plus additional sprigs for garnish
• 1 clove garlic, crushed

Preheat the oven to 400 degrees F.