Return to Content

Carrots with Brown Butter and Thyme

Carrots with Brown Butter and Thyme
0 votes, 0.00 avg. rating (0% score)
by in Jan 2009

Yield: 4 side servings

Ingredients:

  • 20 young carrots
  • 4 tablespoons unsalted butter
  • 1 tablespoon chopped fresh thyme
  • Kosher or sea salt and freshly ground black pepper

Instructions:

Heat oven to 350 degrees. Peel carrots. Trim stem end, leaving 1/4 inch of green attached. Cut into 1-inch-long pieces. In a medium-size ovenproof pan, melt butter over medium heat. Toss carrots in butter; then place in oven for 20 minutes. Remove pan from oven and toss carrots with thyme. Return pan to oven and roast another 15 minutes, or until carrots are tender; as they cook, the butter will slowly caramelize. Season with salt and pepper to taste.

Updated Wednesday, December 10th, 2008

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111