Roasted Carrots and Shallots with Lemon and Thyme

Name: Roasted Carrots and Shallots with Lemon and Thyme
Yield: Serves 4 to 6
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

15 comments

Appears in Cook's Illustrated November/December 2010

Side Dishes

Vegetables

Vegetarian

SERVES4 to 6

Roasted Carrots and Shallots with Lemon and Thyme

WHY THIS RECIPE WORKS

Cutting the carrots in our recipe into identically sized batons gave us evenly cooked results with the best browning. Precooking the carrots right on the baking sheet kept their moisture in and minimized withering. We buttered and seasoned ...

This is a members' feature.