Carrots make a great addition to the Thanksgiving table – colored for autumn, bright and warm. Here is a pretty simple and delicious recipe for them –
What you need:
- 1-2 bunches fresh carrots (not the baby carrots in the bag)
- 1 Tablespoon of butter
- 1 Tablespoon honey
- 1 teaspoon chopped, fresh thyme leaves
- Salt and pepper
How to Do it:
Wash the carrots and remove the leaves.
Melt the butter and mix with the honey.
Place the carrots in a single layer on an ovenproof dish and coat each carrot with the honey and butter mixture.
Sprinkle with salt, pepper and the chopped thyme.
Bake at 350 degrees for 25 to 30 minutes – until the carrots are just fork tender.
Serve warm with a parsley garnish at the top of the carrots.
NOTE: Don’t use the “baby” carrots in the bag. They won’t taste as good. They arent’ baby carrots at all, but old carrots that are no longer useful to sell as fresh. They are cut into the “baby” shape, then soaked in a lye solution to kill all the bacteria that has started to grow on them. They are then rinse, packaged and sold as “baby” carrots.
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