Betty demonstrates how to make Roasted Carrots. This is a very simple (yet elegant) dish for your holiday table.
Roasted Carrots
1 pound baby-cut carrots, uncooked (You may use regular fresh carrots from the produce section of your grocery store, peel them, and cut them into fairly equally-sized pieces.)
2 tablespoons butter, melted
coarse sea salt, to taste
freshly-ground black peppercorns, to taste
a few sprigs of thyme, for garnish
Wash carrots and pat dry with paper toweling. Line a 15-inch by 10-inch by 1-inch baking pan with aluminum foil. Place carrots on foil. Salt and pepper to taste. Drizzle butter over top and toss carrots to coat. Cover seasoned carrots with a top layer of foil, folding edges together to make a packet. Bake at 425 degrees for 15 minutes. Remove foil from top and continue to bake for an additional 15 minutes, or until carrots are crisp-tender. Remove from oven, garnish with a few sprigs of thyme, and serve immediately. Enjoy!!! --Betty
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