Roasted Carrots
Earthy, caramelized carrots meld with fragrant thyme, enriched by velvety butter. A touch of black pepper adds a subtle, tantalizing heat.
Ingredients
- 2 pounds medium carrots cut into 1/2" thick bias-cut rounds
- 2 tablespoons avocado oil
- 1 teaspoon chopped fresh thyme 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.