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 but I wanted to add some fresh herbs to mine, hence the thyme. I also omitted the olive oil as I thought the butter would be enough and it
These Thyme & Butter Roasted 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. 🙂
- 2 lb. Carrots, peeled and sliced diagonally into 1/4"
- 1 tbsp. Fresh Thyme
- 2 tbsp. Butter, melted
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Fresh Ground 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.
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