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Roast Carrots with Shallots and Thyme

Roast Carrots with Shallots and Thyme
Makes:
4
Prep Time:
15
minutes
Total Time:
45
minutes
based on
3 reviews
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.

Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Outstanding

    Marianne Fowler from Scottsdale, AZ

    What a great healthy way to enjoy carrots and all veggies! Delicious!!

  •  Star(s)

    These are great

    Juanita Wynn from Atlanta, GA

    Loved these carrots. They were easy to make and delicious too. will definitely make again.

  •  Star(s)

    KLC

    Kelly Casale from East Norriton

    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.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Roast Carrots with Shallots and Thyme

    Ingredients

    • 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

     

    Directions

    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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