Description

Delightfully sweet and savory, these Apple Cider Roasted Carrots with Plums combine tender roasted carrots and shallots with the rich sweetness of prunes and the bright acidity of apple cider, all infused with aromatic thyme and garlic. Perfect as a flavorful side dish, this recipe is easy to prepare and brings a warm, comforting twist to your vegetable repertoire.

Ingredients

Scale

Vegetables

2 pounds carrots, chopped into large chunks
3-4 shallots, thinly sliced (4 small or 3 large)
3-4 cloves garlic, smashed

Seasonings and Herbs

1 & 1/4 teaspoons kosher salt
1/2 teaspoon pepper (or to taste)
1 tablespoon fresh thyme, chopped (plus extra for garnish)

Other Ingredients

2 tablespoons olive oil
1 cup prunes, roughly chopped
1/3 cup apple cider

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Generously spray or grease an 11×17 inch sheet pan to prevent sticking.
Prepare Carrots: Chop the carrots into large chunks and transfer them to a large mixing bowl.
Slice Shallots: Thinly slice 3 to 4 shallots, depending on size, and add them to the bowl with the carrots.
Season Vegetables: Drizzle olive oil over the carrots and shallots, then season with kosher salt, pepper, and freshly chopped thyme. Toss gently to coat everything evenly.
Add Garlic: Add the smashed garlic cloves to the bowl. There’s no need to mince; the garlic will add aroma and flavor as it roasts.
Toss and Spread: Mix all the ingredients well, then spread the vegetables evenly onto the prepared baking sheet.
First Roast: Roast in the preheated oven for 20 minutes to begin softening the carrots and shallots.
Add Prunes and Apple Cider: Remove the pan from the oven and use a spatula to gently mix the carrots. Add the chopped prunes and drizzle the apple cider over the vegetables, stirring slightly to combine.
Second Roast: Return the pan to the oven and continue roasting for another 15-20 minutes, until the carrots are fork-tender and caramelized at the edges.
Finish and Serve: Garnish the roasted carrots with additional fresh thyme and serve hot, enjoying the perfect balance of sweet and savory flavors.

Notes

Use prunes for their deep sweetness; dried plums can substitute if prunes are unavailable.
Smashed garlic adds aroma without overpowering; feel free to remove cloves before serving if preferred.
Adjust seasoning, especially salt and pepper, to your taste.
Serve as a side dish with roasted meats, poultry, or as a vegetarian entrée complement.
Apple cider adds a subtle tang and moisture; substitute with white grape juice if unavailable.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.