Roasted Carrots, Thanksgiving Favorite
NeedTaste |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.. 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.
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INGREDIENTS :
1 1/2 pound(s) carrots
cleaned
2 tablespoon(s) butter
melted
8 medium shallots
1 teaspoon(s) fresh thyme
chopped fine
2 tablespoon(s) lemon juice
- salt
pepper to taste
- olive oil to drizzle over
cleaned
2 tablespoon(s) butter
melted
8 medium shallots
1 teaspoon(s) fresh thyme
chopped fine
2 tablespoon(s) lemon juice
- salt
pepper to taste
- olive oil to drizzle over
INSTRUCTIONS :
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. eel all the shallots. Dice two shallots and halve the rest. djust oven rack to middle position. Heat to 425 degrees. n a bowl combine ingredients tossing to coat. ransfer carrots to foil or parchment lined baking sheet. Spread into a single layer. over baking sheet tightly with foil and cook for 15 minutes. emove foil and continue to cook stirring twice until carrots are well browned and tender 30-35 minutes. Serve hot.