Roasted Carrots, Thanksgiving Favorite
By
Teresa Bailey
@teresadoula
5
Blue Ribbon Recipe
Carrots are sweet and roasting makes them even sweeter. The seasonings were just right. I didn't need to roast as long as the recipe stated. Since cooking times vary with ovens, watch these really close.
The Test Kitchen
Ingredients
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1 1/2 lbcarrots, cleaned
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2 Tbspbutter, melted
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8 mediumshallots
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1 tspfresh thyme, chopped fine
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2 Tbsplemon juice
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·salt, pepper to taste
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·olive oil to drizzle over
How to Make Roasted Carrots, Thanksgiving Favorite
- Prepare carrots by halving them cross-wise and cutting them length-wise to make even sized pieces. The pieces should be larger than a 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 a bowl, combine ingredients tossing to coat.
- Transfer carrots to foil or parchment lined baking sheet. Spread into a 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.