Roasted Rainbow Carrots with Lemon-Thyme Butter
This wonderful recipe roasts whole rainbow carrots in the oven with a sauce made with lemon, thyme, butter and brown sugar! Delicious.
Ingredients
- 2 pounds whole rainbow carrots
FOR THE SAUCE:
- 3 tablespoons butter, melted
- 2 tablespoons lemon juice, roughly one lemon's juice
- ½ tablespoon brown sugar
- ½ teaspoon thyme
- 1/2 teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
FOR GARNISH:
- fresh chopped parsley or fresh thyme sprigs
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Scrub carrots with a wet dishcloth. Do not peel.
- Lightly grease a roasting pan or rimmed baking sheet.
- Add cleaned carrots to the pan in a single layer. Place in preheated oven and roasted for 15 minutes.
- While the carrots roast, make the sauce. In a small bowl, add the melted butter. To the butter, add lemon juice, brown sugar, thyme, garlic powder, salt and pepper to the melted butter. Whisk vigorously to combine.
- After 15 minutes of roasting, carefully remove the carrots from the oven. Pour the sauce over the carrots and flip them.
- Return the carrots to the oven and roast for an additional 5-10 minutes, or until the carrots can be easily pierced with a fork.
- Serve warm, garnishing with fresh herbs.
Serving: 8, Calories: 82kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 141mg, Fiber: 4g, Sugar: 5g
Did you make this recipe?Please leave a review or share a photo on Instagram.