Roasted Carrots -- Thanksgiving Favorite
ROASTED CARROTS -- THANKSGIVING FAVORITE
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|1 1/2 lb||carrots, cleaned|
|2 Tbsp||butter, melted|
|1 tsp||fresh thyme, chopped fine|
|2 Tbsp||lemon juice|
|salt, pepper to taste|
|olive oil to drizzle over|
Pittsburgh, PA (pop. 305,704)
Member Since Oct 2010
I made these for Thanksgiving and the family said they were the best carrots they had ever had. The roasting brings out the sweetness and cutting them the same size means they are done together and not overcooked.
Prepare carrots by halving them cross-wise and cutting them length-wise to make even sized pieces. The pieces should be larger than matchstick and bigger than bite-sized.
Peel all the shallots. Dice two shallots and halve the rest.
Adjust oven rack to middle position, heat to 425 degrees, in bowl combine ingredients, tossing to coat, transfer carrots to foil or parchment lined baking sheet, spread into single layer.
Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30-35 minutes. Serve hot.