The splash of fresh lemon juice at the very end of cooking brightens up the earthy flavor of these roasted carrots.
Roasted Carrots
Olive oil
Carrots, cleaned
Shallots, chopped
2 t fresh thyme or 1/2 t dried
Fresh lemon juice
Heat the oven to 425. Oil the pan and add the carrots and shallots, covering with foil for the first 15 minutes. Remove the foil and add the seasonings. Cook for 30 minutes more, stirring occasionally. Toss with lemon juice just before serving.
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