Roasted Carrots -- Thanksgiving Favorite
|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|
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DirectionsPrepare 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.