Roasted Baby Carrots with Rosemary, Thyme, and Shallots
A simple side dish with a complex flavor
Roasting these baby carrots with herbs and shallots gives the vegetable a nice French flavor. Simple recipes like this one are good to have on hand for when you buy fresh herbs for one particular dish and then have a lot leftover.
Heat & Knives
The Recipe
Source: Best American Side Dishes
Serves 8
2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
½ teaspoon salt
1 tablespoon minced fresh Rosemary
2 teaspoons minced fresh thyme leaves
2 shallots, minced
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Toss the carrots, oil, salt, Rosemary, thyme, and shallots in the broiler pan bottom. Spread the carrots in a single layer and roast for 12 minutes. Shake the pan to toss the carrots. Continue roasting, shaking the pan twice more, until the carrots are browned and tender, about 8 minutes longer. Serve immediately.
