BakeAmerican
Roasted carrots
Hard heat, a little honey at the end, not candied.
Made it?
35 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- carrots, halved if thick2 lb
- oil2 tbsp
- kosher salt1 tsp
- thyme4 sprigs
- honey1 tbsp
Method
- 1
Oil, salt, thyme. Single layer.
- 2
425°F 25–30 minutes until the edges brown and a knife slides.
- 3
Honey, toss, 5 minutes more. They are not dessert.
On the plate
With this, try
- With this dish, try making scalloped potatoes.
In the oven the last 75 minutes of a ham or a roast. Thin Yukon Golds, cream, garlic, salt. Covered, then uncovered.
1 hr 20 min
- With this dish, try making hasselback potatoes.
With a roast or a thick steak in the oven. Chopsticks as stops so you do not cut through. Butter, salt, 400°F.
1 hr 10 min
- With this dish, try making rice and gravy.
While the meat rests — use that fond. Long-grain rice. Deglaze the meat pan, reduce, pour over.
25 min