Monday, January 16, 2012

Roasted Carrots with Honey and Thyme

Have I mentioned that I'm addicted to roasted vegetables?  Well, I am.  And roasted carrots are at the top of my list right now.  Yummy! The roasting brings out their natural sweetness, and the addition of honey and thyme makes this the perfect side dish to any meal.  We had them Saturday night with brisket (click here to view recipe) and PW's roasted garlic mashed potatoes (click here to view recipe).

Roasted Carrots with Honey and Thyme
Adapted from The Roasted Vegetable

1 pound carrots, sliced
1 t. dried thyme
salt and pepper to taste
2 T. butter, melted
1 T. honey

1. Preheat oven to 425 degrees.  Lightly oil a baking pan large enough to hold the carrots in a single layer.
2. Arrange the carrots in a single layer in the pan.  Sprinkle the thyme, salt, and pepper over the carrots. Drizzle the butter over the carrots and toss lightly to coat.
3. Roast for 20-25 minutes, until the carrots are mostly tender when pierced with a fork, stirring or shaking the pan occasionally for even cooking.  Drizzle with the honey. Return to the oven for another 5 to 10 minutes to finish roasting.  Watch carefully and do not let the carrots burn.


Some other tasty roasted vegetable recipes: (click on recipe to follow the link.)

No comments:

Post a Comment