Indulge in wicked black garlic butter as it’s melted and richly drizzled over roasted carrots with thyme. It’s the perfect side dish to serve up with your main fare that is both simple to execute and sophisticated at the same time.
Cut yellow carrots in half, lengthwise. Coat with avocado oil, 4 whole thyme sprigs and season with salt and pepper to taste. Place on a parchment lined sheet pan and bake for 20 minutes at 200°C or 400°F.
In a small microwave safe bowl, melt butter in the microwave for 30 seconds or until fully melted. Add 3 - 4 cloves of black garlic. With the back of a small fork, mash the black garlic into the butter until it becomes a bit of a paste.
Place the roasted yellow carrots on a serving platter. Drizzle the black garlic butter on the carrots and around the plate.
Sprinkle with remaining thyme leaves (no stalk).
Season with salt and pepper to taste.
Serve the remaining black garlic on the side for anyone who would like more.
Notes
Dutch carrots would be the best substitute for yellow carrots. If none, just use normal carrots but be sure to slice them thinner instead of just half as it would be too big.
Oregano and marjoram would be the best replacement for thyme. You could use lemon thyme; however, the black garlic already has a slightly sour taste, so if you like additional citrusy finishes, lemon thyme will work.
Black garlic is not everyone’s cup of tea. If that is the case, you can just drizzle the yellow carrots with the melted butter and serve the black garlic on the side for guests to help themselves.
If black garlic is not something you enjoy at all, you can roast up a whole head of garlic. The flavours are super sweet and would complement the yellow carrots perfectly. Cut off the top of a whole garlic. Place in a muffin tray and drizzle with olive oil. Roast for 30-40 minutes in the oven at 200°C or 400°F.
Vegan option: Use vegan butter for a vegan friendly recipe. A nut-based butter would work better than a coconut-based butter as the coconut flavours would be too strong.