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

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated November/December 2010

Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.

SERVES 4 to 6

Roasted Carrots and Shallots with Lemon and Thyme

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