2poundscarrotssliced on a diagonal in 1 ½ - 2 inch slices
1pinchsaltadded after cooking to finish the carrots
fresh herbs to garnish (rosemary, thyme)
Peel and cut carrots on a diagonal into ½ inch thick pieces, trying to cut them as close in size as you can so they cook evenly.
Place sliced carrots in a casserole dish.
Cut up the butter into little bitty pieces and place it on top of the carrots so it melts into the carrots as they cook.
Cover the dish of carrots with foil and roast at 350°F for 1 hour, stirring at 15 - 20 minute intervals. (Add herbs about halfway through so they don't burn.)
I like to finish the carrots with a drizzle of olive oil, a pinch of salt, and some fresh thyme leaves.If desired, you can bake the carrots with thyme or rosemary. I like to add the herbs for the last 20 - 30 minutes if I do this so they don't burn and get bitter. 🔢 Recipe Yield This recipe calls for 2 pounds of carrots which is about 10 carrots. 1 serving is equal to 1 cup of carrots. So, you should be able to get about 5 - 6 servings from this recipe.🥫 Storage/Shelf Life/Reheating Leftover carrots can be stored in the refrigerator for 3 - 5 days if they are stored properly. Place your carrots in a shallow airtight container or a Ziploc bag.To keep your carrots crisp, you’ll want to reheat them in the oven. Place them on a sheet pan, drizzle with more butter or oil, and cook for about 20 minutes at 350℉.📋 Tips - Cut your carrots as close in size as possible. This will ensure that they cook evenly. -Add herbs halfway through. I like to add thyme and rosemary for the last 20 - 30 minutes so that the herbs don’t burn. - You can soften carrots first if you want. If you want a firm - tender carrot with just the right amount of caramelization, briefly boil your carrots before roasting and cut the bake time in half. - Finish your carrots with a drizzle of olive oil, a pinch of salt, and some fresh thyme leaves for an irresistible flavor.