Return to Content

Carrots with Brown Butter & Thyme

Yankee Plus Dec 2015


Carrots with Brown Butter & Thyme
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 20

Just a few extra ingredients put early carrots in the spotlight. Browning the butter lends a sweet nuttiness to the dish.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 20 young carrots
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon chopped fresh thyme
  • Kosher or sea salt
  • Freshly ground black pepper


Heat oven to 350°.
Peel carrots. Trim stem end, leaving 1/4 inch of green attached. Cut into 1-inch-long pieces.
Toss carrots in butter; then place in roasting pan and bake 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 to taste with salt and pepper.
Updated Monday, September 27th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

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