Roasted Carrots and Shallots with Lemon and Thyme

By norsegal8

Ingredients

• 1 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
• 6 medium shallots, peeled and halved lengthwise
• 1 teaspoon chopped fresh thyme
• 2 tablespoons unsalted butter, melted
• Table salt and ground black pepper
• 1 teaspoon lemon juice

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots, shallots, and thyme with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.

2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with lemon juice, transfer to serving platter, season with salt and pepper to taste, and serve.