I love carrots, and I love them in any form. Whether in a sweet treat like Carrot Cake or a savory dish, I just think carrots are just plain good. They are one of the greatest veggies that there is. You can use them in practically anything from salads to soups and stew, to sweet sides and everything in between. They offer wonderful flavor additions to meat and fowl. Bugs Bunny could not possible be wrong.
This is a recipe on the savory side that touches on some citric flavor. Lemon goes very well with carrots and this is a great way to add some unexpected flavor. Together with thyme and butter, this will be a hit on any dinner table or cook out.
- 1 lb carrots peeled and sliced on the bias
- 2 tbsp olive oil
- 3 tbsp butter
- 1 lemon, juice of
- 1 1/2 tsp leaf thyme
- Place carrots in a deep sauce pan and cover with salted water. Place over medium heat and bring to a boil. Boil carrots until just soft, remove from heat and drain well. Place carrots in a large bowl and add olive oil, butter and seasoning. Mix well to melt butter and completely coat carrots with oil and spices. Place carrots on a non stick sprayed baking dish and place in a 350 degree oven. Roast for 10- 15 minutes.
- If you have some leftovers - Take cold carrots and combine with diced tomatoes and red onion and chopped basil, drizzle with olive oil and you have a very cool carrot salad, perfect for a hot summer day. Add salt and pepper to taste.