These roast carrots are perfect if you’re looking for a quick and easy veg to serve with dinner. I made them to go with our Thanksgiving meal, and they were delicious.
Here’s what you’ll need:
carrots (I used 16 in this dish)
3 tablespoons of grapeseed or olive oil
1/4 cup toasted pecan pieces
1 tablespoon salted butter
1 tablespoon honey
Slice carrots on a diagonal, into chunky pieces.
Drizzle 3 tablespoons of oil over the carrot pieces.
Next toss in about 1~1/2 teaspoons kosher salt, 1 teaspoon ground pepper, and about 1/4 teaspoon of thyme.
Toss the carrots until well coated and turn them out on to a cookie sheet in one layer.
Run them into a preheated oven at 400′ for 20-30 minutes or until roasted with brown edges.
The carrots do shrink while roasting. “Do girls know about shrinkage?” (what’s that from)
Heat 1 tablespoon of butter with 1 tablespoon of honey and pour over the hot carrots.
Toss in 1/4 cup of roasted pecan pieces, and gently fold to combine.
the wanna be country girl – Caroline