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