In the summertime I love refreshing preparations of fruit and vegetables-two favorites include cucumber and tomato salad or watermelon, feta, red onion and fresh mint salad. But on a chilly day I really do crave roasted carrots and this simple preparation (not to mention the beautiful photography) below by Hannah from Honey & Jam looks delicious.
Butter Roasted Carrots with Lemon Thyme
1 bunch carrots, chopped or left whole
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper
5 or so sprigs of thyme
Preheat oven to 425.
Combine ingredients on a baking sheet. Bake for 15 minutes if chopped, 30 if whole.
All photos and recipe via Honey & Jam