Roasted Carrots and Shallots with Lemon and Thyme
1lb carrots, halved crosswise and cut lengthwise
6 medium shallots
1 tsp chopped thyme
2 tbsp butter, melted
Salt and black pepper
1 tsp lemon juice
Heat oven to 425.
In large bowl, combine carrots, shallots, thyme, butter, 1/2tsp salt, and 1/4 tsp pepper; toss to coat
Transfer carrots to foil/parchment rimmed baking sheet in a single layer.
Cover tightly with foil; cook for 15mins.
Remove foil; continue to cook (stir as necessary) until carrots are well browned and tender--30mins or so.
Toss with lemon juice, salt and pepper to taste, and serve. Serves 4-6.
Below ground veggie and caramelized shallots are high in nutrients and quality carbs (with the pectin already broken down) and low in PUFA's. This is a great side dish to compliment a quality protein.
1 comment
Thank you so much for the recipe!! I just tried it and here’s what I found. In my oven I aatlcluy needed to leave the roasting pan uncovered to get the carrots cooked without turning the sweet potatoes to a total mush. Even sliced thin, the carrots took 1.5 hours. To keep veggies from drying out, I kept adding broth. We’re vegetarian so used a low sodium veggie broth. Also, the ginger is such a nice touch with the thyme – what an interesting combination. I added some homemade garam masala (an Indian spice mixture) and it complemented the ginger and thyme just wonderfully. Thank you for a wonderful recipe – I really appreciate it and will share it with friends (of course with credit due to “Savor the Thyme”)!!