Roasted Carrots with Honey Herb Butter

Name: Roasted Carrots with Honey Herb Butter
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 4 lb medium carrots, peeled and cut into 1-inch pieces; 3 Tbsp olive oil; 1 Tbsp fresh thyme, chopped; 1.5 tsp kosher salt, plus more to taste; 1 black pepper, to taste; 4 Tbsp salted butter; 2 Tbsp honey; 1 Tbsp apple cider vinegar; 2 tsp dijon mustard; 0.5 cup chopped fresh parsley; 0.25 cup chopped fresh chives

45m

Serves 10

thepioneerwoman.com

Roasted Carrots with Honey Herb Butter

thepioneerwoman.com

45m

Serves 10

Directions

1Preheat the oven to 400˚. Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme, salt and a few grinds of pepper and toss well to coat. Divide between 2 rimmed baking sheets, spreading the carrots in an even layer (reserve the bowl). Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes.
2Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the honey, vinegar and a pinch of salt. Bring to a boil and cook until just slightly thickened, 1 to 2 minutes. Remove from the heat and whisk in the mustard, then whisk in the parsley and chives, reserving a tablespoon of each for garnish.
3Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives

Ingredients

4 lb medium carrots, peeled and cut into 1-inch pieces
3 Tbsp olive oil
1 Tbsp fresh thyme, chopped
1.5 tsp kosher salt, plus more to taste
1 black pepper, to taste
4 Tbsp salted butter
2 Tbsp honey
1 Tbsp apple cider vinegar
2 tsp dijon mustard
0.5 cup chopped fresh parsley
0.25 cup chopped fresh chives

Equipment

large bowlrimmed baking sheetssmall skillet

Roasted Carrots with Honey Herb Butter

45m

Serves 10

thepioneerwoman.com

Roasted Carrots with Honey Herb Butter

thepioneerwoman.com

45m

Serves 10

Directions

1Preheat the oven to 400˚. Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme, salt and a few grinds of pepper and toss well to coat. Divide between 2 rimmed baking sheets, spreading the carrots in an even layer (reserve the bowl). Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes.
2Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the honey, vinegar and a pinch of salt. Bring to a boil and cook until just slightly thickened, 1 to 2 minutes. Remove from the heat and whisk in the mustard, then whisk in the parsley and chives, reserving a tablespoon of each for garnish.
3Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives