Roasted Carrots and Shallots with Lemon and Thyme Posted on April 19, 2012, 1 Comment
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.