Carrots Need Butter & Thyme
Just a little butter and thyme really brings out the best in roasted carrots, and this is a deliciously different way to enjoy a bag of baby carrots beyond just snacking on them raw.
Servings 4 people
Ingredients
- 16 oz bag of baby carrots
- ½ tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon seasoned salt
- 1 tablespoon butter melted
Instructions
- Preheat oven to 400 degrees. Slice all of the larger carrots in half lengthwise to make them match better with their peers, so that they cook evenly.
- Add the carrots to a rimmed baking sheet, then pat off any excess water with a paper towel. Drizzle carrots with olive oil, sprinkle them with thyme & seasoned salt, toss to coat, and spread out in a single layer across the pan.
- Roast at 400 degrees for 25-30 minutes or until tender to your liking, stirring halfway through. (I did mine for 25 minutes because I like a little firmness in my roasted veggies; if you like yours more tender, just let them go a little longer.)
- Melt the butter right before taking carrots out of the oven. Move the roasted carrots to a bowl, and toss with melted butter to coat.
Notes
Note: If you’re making this in the summer with fresh thyme, substitute 1.5 teaspoon chopped fresh thyme leaves for dried.