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Roasted Carrots with Fresh Thyme

Source of Recipe

From "Emeril 20-40-60: Fast Food Fresh" by Emeril Lagasse


Recipe Introduction

"Carrots are an inexpensive, all-purpose root vegetables that are often overlooked. This delicious dish is a cinch to prepare and is easily jazzed up with any number of additions. Feel free to experiment by using different herbs, adding a handful of raisins, or drizzling with a splash of balsamic vinegar."

List of Ingredients

â—¦ 2 tablespoons olive oil
â—¦ 1 ½ pounds carrots, cut diagonally into 1 ½-inch lengths
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 4 sprigs fresh thyme
â—¦ 2 tablespoons unsalted butter
â—¦ 1 tablespoon honey


Recipe

Preheat the oven to 450° F.

Place a medium ovenproof sauté pan over high heat and add the olive oil. When the oil is hot, add the carrots, salt, and pepper and cook for 2 minutes on each side. Add the thyme sprigs and butter, and drizzle with the honey.

Transfer the pan to the oven and roast for 6 to 8 minutes, or until the carrots are golden and crisp-tender. Serve immediately.

Makes 4 servings