21 February 2014

Roasted Carrots with Brown Sugar and Thyme

Roasted Carrots with Brown Sugar and Thyme

I really never know what's on the menu for the week until I shop at the farm market.



Last Saturday I found Yukon Gold potatoes and multi-colored carrots. That dictated the vegetables we served this week. The recipe below is very similar to this one.

Roasted Carrots with Brown Sugar and Thyme
  • 1 pound fresh carrots, washed and cut into diagonal pieces
  • 2 cups vegetable broth
  • water
  • 1 tablespoons butter, melted
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons brown sugar
  • healthy dash of lemon juice
  • sea salt and freshly-ground pepper to taste
  • 2 tablespoons fresh thyme

Scrub and cut carrots. Pour vegetable broth into medium saucepan and bring to a boil. Add carrots and bring to a second boil. Drain, drench carrots in gold water and strain. Allow to dry, then place in shallow baking dish. 

Preheat oven to 400 degrees.

While oven is heating, melt butter (I use my microwave's melt function for this), adding sugar and olive oil. Drizzle over carrots and gently toss. Sprinkle with thyme.

Roast on middle shelf of oven for 20-30 minutes, until carrots being to turn brown at the edges. Drizzle with lemon and add salt and pepper.

I'm pretty light handed with the lemon, but those who like a zestier vegetable may want to add more.




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