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Carrots with Brown Butter & Thyme

Image 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

Sweet young carrots need little embellishment, and this recipe keeps things simple with butter, fresh thyme, salt, and pepper. Brown butter adds a nutty richness that complements the carrots’ natural sweetness. Serve these Carrots with Brown Butter and Thyme alongside a weeknight roast or as part of your Thanksgiving spread.

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

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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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!!