Roasted Carrots -- Thanksgiving Favorite

Recipe Rating:
 2 Ratings
Serves: 5-6
Prep Time:
Cook Time:
Cooking Method: Broil


1 1/2 lb carrots, cleaned
2 Tbsp butter, melted
8 medium shallots
1 tsp fresh thyme, chopped fine
2 Tbsp lemon juice
salt, pepper to taste
olive oil to drizzle over

The Cook

Teresa Bailey Recipe
Well Seasoned
Pittsburgh, PA (pop. 305,704)
Member Since Oct 2010
Teresa's notes for this recipe:
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.
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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.


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user Nancy Hearell rayna304 - Mar 29, 2011
Roasted veggies are the best! I'll be trying these.
user Carol Junkins CarolAJ - Oct 15, 2011
I'll make a day ahead and just warm them before the meal. Hey Teresa, join some groups and share your recipes, go to Town Square above and join the ones that interest you. I will share this one for you with my groups.
user Joanne Bellezza-Loughlin Joannebl - Oct 15, 2011
Yum, Teresa. Things sound great. I agree, Carol...and I will be doing the same. Love dishes I can make ahead!

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