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Carrots with Brown Butter and Thyme

by in Jan 2009
Carrots with Brown Butter and Thyme
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Yield: 4 side servings

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


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

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