Carrots with Brown Butter & Thyme


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


Heat oven to 350º.

Peel carrots. Trim stem end, leaving ¼ inch of green attached. Cut into 1-inch-long pieces.

Toss carrots in butter; then place in roasting pan and bake 20 minutes.

Remove pan from oven and toss carrots with thyme.

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.


4 servings

Preparation Time

20 Minutes

Total Time

1 Hour

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