carrots with rosemary & thyme
1 bunch carrots
scrubbed or peeled and cut into 1-inch pieces
1/2 cup red onion
thinly sliced into rings
2 tbsp thyme
plus extra for garnish
2 tbsp rosemary
2 tbsp unsalted butter
2 tbsp honey
2 tbsp apple cider vinegar
kosher salt
to taste
freshly ground black pepper
to taste
  • large bowl
  • small bowl
  • parchment paper or aluminum foil
  • baking sheet
These carrots smell incredible while they're roasting and are a different twist on the usual glazed carrots.
Preheat oven to 400°F.
In a large bowl combine carrot pieces, onion, thyme and rosemary. Set aside.
In a small bowl, melt butter, and then combine with honey and vinegar. Stir and pour over the carrots and onions. Gently toss together. Season with salt and pepper to taste.
Spread vegetables evenly onto a parchment or aluminum lined baking sheet. Roast in oven for about 20 minutes or until tender, browned and caramelized. (Might take a few minutes longer for thicker pieces.)
Remove from oven and serve.
source: Joe O'Leary & Sarah Knup