Ingredients

• 2 pounds medium carrots, peeled and cut on a deep diagonal into ½-inch slices
• 2 tablespoons avocado oil
• 1 teaspoon chopped fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter, cut into pieces

Preparation

Preheat oven to 400°F.

In a large bowl, toss the carrots with avocado oil and rosemary. Season generously with kosher salt and black pepper.

Roasting

Spread the carrots in a single layer on a large rimmed baking sheet. Scatter butter pieces evenly over the top.

Roast, stirring occasionally, until tender and browned, about 40 minutes.

Serving

Serve warm.

Print Pin

Roasted Carrots

Earthy, caramelized carrots meld with fragrant thyme, enriched by velvety butter. A touch of black pepper adds a subtle, tantalizing heat.

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Ingredients

• ▢ 2 pounds medium carrots peeled and cut on a deep diagonal into ½-inch slices
• ▢ 2 tablespoons avocado oil
• ▢ 1 teaspoon chopped fresh rosemary leaves
• ▢ Kosher salt
• ▢ Freshly ground black pepper
• ▢ 1 tablespoon unsalted butter cut into pieces

Instructions

• Preheat oven to 400°F.
• Toss carrots with olive oil, thyme, salt, and pepper in a large bowl.
• Spread on a baking sheet; top with butter.
• Roast 40 minutes, stirring occasionally, until tender and browned.
• Serve warm.