Yields:
8 – 10 serving(s)
Commercial – Proceed Studying Beneath
Components
- 4 lb.
medium carrots, peeled and lower into 1-inch items
- 3 Tbsp.
olive oil
- 1 Tbsp.
contemporary thyme, chopped
- 1 1/2 tsp.
kosher salt, plus extra to style
-
Black pepper, to style
- 4 Tbsp.
salted butter
- 2 Tbsp.
honey
- 1 Tbsp.
apple cider vinegar
- 2 tsp.
dijon mustard
- 1/2 cup
chopped contemporary parsley
- 1/4 cup
chopped contemporary chives
-
- Step 1Preheat the oven to 400˚. Put the carrots in a big bowl and drizzle with the olive oil. Sprinkle with the thyme, salt and some grinds of pepper and toss nicely to coat. Divide between 2 rimmed baking sheets, spreading the carrots in a good layer (reserve the bowl). Roast, switching the place of the pans midway by way of, till the carrots are browned and tender, about half-hour.
- Step 2In the meantime, soften the butter in a small skillet over medium warmth. Whisk within the honey, vinegar and a pinch of salt. Deliver to a boil and prepare dinner till simply barely thickened, 1 to 2 minutes. Take away the from the warmth and whisk within the mustard, then whisk within the parsley and chives, reserving a tablespoon of every for garnish.
- Step 3Switch the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss nicely. Switch to a serving dish and sprinkle with the reserved parsley and chives.
Commercial – Proceed Studying Beneath
Commercial – Proceed Studying Beneath
Commercial – Proceed Studying Beneath
