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Carrots with Brown Butter & Thyme

Photo Credit
Ekaterina Markelova/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Vegetables
Course
Side Dishes
Occasions
Thanksgiving
Preparation Method
Bake
Sources
Yankee Magazine's Best New England Recipes

Just a few extra ingredients put early carrots in the spotlight. Browning the butter lends a sweet nuttiness to the dish.

Ingredients
20 young carrots
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon chopped fresh thyme
Kosher or sea salt
Freshly ground black pepper

Instructions

  1. Heat oven to 350º.
  2. Peel carrots. Trim stem end, leaving 1/4 inch of green attached. Cut into 1-inch-long pieces.
  3. Toss carrots in butter; then place in roasting pan and bake 20 minutes.
  4. Remove pan from oven and toss carrots with thyme.
  5. Return pan to oven and roast another 15 minutes, or until carrots are tender. As they cook, the butter will slowly caramelize.

Season to taste with salt and pepper.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>A Rockwell</span> Thu, 11/12/2020 - 11:47
When I roast Carrots they never get well done; I will try covering the roasting pan; luv Carrots!!