Tender, petite oven roasted carrots with olive oil, fresh herbs and brown sugar. Slightly sweet and a little savory, such a wonderful combination of rustic flavors.
Author: Jennifer Drummond
Recipe type: Side Dish
Cuisine: French
Serves: 4 servings
Ingredients
1 lbs. petite carrots
2 tbsp. extra virgin olive oil
salt & pepper to taste (about ¼ tsp.)
1 tsp. brown sugar
1 tbsp. fresh thyme
1 tsp. fresh rosemary, chopped small
Instructions
Preheat oven to 400 degrees
Line a baking sheet with aluminum foil.
Add carrots to baking sheet. Drizzle carrots with olive oil, salt & pepper. With your hands, mix until all the carrots are covered with olive oil. Line the carrots in a row, sprinkle with brown sugar, top with thyme and rosemary.
Bake in oven for 25 - 30 minutes, until fork tender. Flip half way through cooking. Note: make sure the carrots are all the same in size for even cooking. If they are thick, it will take longer.