Ingredients:

  • 2 bunches small carrots, about 2 pounds*
  • 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh lemon juice

Instructions:

  1. *Small “organic bunch carrots” were used in the photos here but regular sized carrots, quartered, can be used as well.
  2. Preheat oven to 400°F. Wash and scrub carrots or peel carrots if you desire. In a large bowl, toss carrots with olive oil, salt, and pepper.
  3. Place carrots on a baking sheet and place in oven. Roast for 30 to 40 minutes until tender. Remove from oven and set aside. In a large saute pan over medium heat, melt butter. Once butter is melted, add thyme, lemon juice, and carrots. Toss to coat carrots in the butter. Remove from heat and serve.
  4. In a large saute pan over medium heat, melt butter. Once butter is melted, add thyme, lemon juice, and carrots. Toss to coat carrots in the butter. Remove from heat and serve.

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