Sweet, vibrant and packed with beta-carotene, carrots are essential to a great spring meal. I enjoy throwing this dish together and serving it with holiday meals instead of the standard roasted sweet potato casseroles. Although I do thoroughly enjoy sweet potatoes, I like carrots as a lighter, simpler substitution. They are not only great for your vision, skin and hair, but they are delicate, earthy and perfectly sweet. This simple roasted carrot dish is wicked simple to throw together and it is very low maintenance, serve it steaming hot or half-way cold, this side is as delicious as it is easy, and even picky eaters seem to unanimously adore it.
Butter Roasted Carrots with Honey and Thyme
This dish can be prepared using a mixture of root veg. Add parsnips, fingerling potatoes or just about anything that can be cut into a similar size as your carrots. Serve with a simply prepared chicken breast, pot roast, or even your holiday ham. This dish can be prepared in advance and gently reheated in a 200 degree oven until warm.
- 2 Pounds Carrots, Halved and cut into 3-4″ Strips
- 2-3 Tablespoons, Butter
- 1 Tablespoon Honey
- 1/2 Teaspoon Thyme, Dried
- Sea Salt and Pepper to taste
- Pre-Heat oven to 400 degrees. (F)
- Place carrots into a baking dish or onto a baking tray, try to lay them flat into a single layer.
- Liberally sprinkle with salt and pepper, dollop with butter and drizzle with honey.
- Bake for 35-45 minutes or until tender. Be sure not to over cook them! They should have a bit of bite to them.
- Sprinkle with thyme, (fresh if you have it) and serve with your favorite main.
-If your carrots are tender to your liking but not as golden brown as you would like, place them under the broiler until golden and roasty.