from PBNC Board Member Joseph A. O'Leary
carrots with rosemary & thyme
ingredients
all
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
cookware
  • 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.
1
Preheat oven to 400°F.
2
In a large bowl combine carrot pieces, onion, thyme and rosemary. Set aside.
3
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.
4
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.)
5
Remove from oven and serve.
source: Joe O'Leary & Sarah Knup