These tri-colored carrots are making us feel festive for fall and excited for holiday meals just around the corner… Try these tonight!
Roasted Carrots with Honey Lemon Thyme Drizzle
- 3 lbs tri-colored carrots
- 1 1/2 tsp freshly chopped thyme
- 4 tbsp olive oil
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp water
- Salt to taste
Preheat oven on roast to 425 degrees. Peel carrots and cut the into sixths. In a medium sized mixing bowl add three tablespoons of olive oil and one tsp freshly chopped thyme. Toss carrots in olive oil until thoroughly coated and lay out on a sheet pan. Salt evenly and roast for approximately 20 minutes or until slightly crisp on the thin edges and fork tender. In a small mixing bowl add honey and Dijon mustard; stream in olive oil while whisking to create an emulsion. Add lemon juice, water, lemon zest, and a half tsp of freshly chopped thyme. Plate carrots and drizzle. Enjoy!