The New Best Recipe: All-New Edition
Roasted Baby Carrots with Rosemary, Thyme, and Shallots
Page 151
| Course Type: Sides
(1 review)
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
I love roast carrots, and typically prepare them with cumin (ala smitten kitchen). Here, baby carrots are used, they are tossed with some olive oil, and minced rosemary, thyme, and shallots.
I used regular sized carrots, cut down a bit. These took twice as long to cook as the recipe suggests. But the final result was very nice. The herbs complemented the sweetness of the carrots.
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