Savory Roast Carrots with Shallots and Thyme are a perfect match to most chicken, beef and pork main entrees and provide a colorful accent. Roasting brings out deep flavors in this easy to prepare side dish.
- 2 pounds small- to medium-size carrots
- 1 cup sliced shallots
- 2 teaspoons fresh thyme
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground black pepper
PREHEAT oven to 425° F. Place rack in center of oven.
PEEL carrots and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.
ROAST for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.
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I made this recipe for Thanksgiving and it was a hit! Everyone loved it, it's very flavorful. I did not use a whole cup of shallots like it called for, just a half cup and it turned out great.
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