Carrots sliced diagonally tossed with fresh thyme, butter, Kosher salt and fresh black pepper; then roasted until caramelized.
I recently received the newest copy of Cooking Light magazine and in it, they had a recipe for Roasted Carrots. Their recipe included butter and olive oil; however, I wanted to add some fresh herbs to mine. I also omitted the olive oil as I thought the butter would be enough and it was.
How do you make Butter and Thyme Roasted Carrots?
For this recipe you’ll need carrots, butter, fresh thyme, Kosher salt and black pepper. Steam carrots over a double boiler until they start to soften; approximately 10 minutes.
Next, add them to a bowl and add the thyme, butter, salt, and pepper. Coat well then place on a baking sheet and bake at 425 degrees for 15 minutes.
These carrots were extremely tasty and I’ve said it before, there’s nothing like roasting your vegetables!
The only key is to make sure you don’t peel the carrots while the kids are nearby. I had to pry them away from their little hands as they were imitating Bugs Bunny running around the house with them yelling “What’s up Doc?!” Yup, never dull around here.
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- Preheat oven to 425 degrees F.
- Steam carrots over a double boiler until they start to soften; approximately 10 minutes.
- Next, add them to a bowl and add the thyme, butter, salt, and pepper. Coat well then place on a baking sheet and bake for 15 minutes.
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