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.

In a large bowl, mix together the carrots, olive oil, garlic, and salt, and pepper. Spread the carrots on a baking tray in a single layer. Bake for about 30 minutes until the outsides are caramelized but the insides are still a little crisp.

In the meantime, in a small saucepan over low heat, combine the red wine, thyme, and garlic. Simmer until reduced to 1/4 the original amount; it should have the consistency of a light syrup, or liquid caramel.

Just before serving, remove the sprigs of thyme from the wine reduction and pour it over the carrots. Serve warm, garnished with additional sprigs of fresh thyme.