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Roasted Carrots Recipe

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This recipe for Roasted Carrots, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
1 pounds carrots, peeled and halved lengthwise
4 large shallots, peeled and halved through root end
2 tablespoons unsalted butter, melted
teaspoon salt
teaspoon pepper
1 lemon - juiced
1 tablespoon chopped fresh thyme

Directions:
Directions:
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, shallots, melted butter, salt, and pepper together in bowl.

2. Spread carrot-shallot mixture in even layer on rimmed baking sheet, cut sides down. Roast until tender and cut sides are well browned, about 25 minutes.

3. Sprinkle with thyme. Using spatula, transfer to platter add lemon juice. Serve.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 Hour
Personal Notes:
Personal Notes:
We discovered that there are two keys to good browning when roasting vegetables: butter and oven position. Melting the butter first helps coat the vegetables evenly before they go onto the baking sheet. The butter itself helps brown the vegetables while also keeping them from sticking. Roasting the buttered vegetables lower in the oven also helps promote browning. The closer the heat source is to the baking sheet, the better the browning. Adding the thyme at the end keeps its flavor fresh and ensures that it doesn't burn during roasting.

 

 

 

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