Roasted Baby Carrots with Rosemary, Thyme, and Shallots

From The New Best Recipe: All-New Edition

Cookbook

Author(s): Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere

Page 151

Course: Sides

Reviews

1 reviews, average rating 4.0 / 5

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Queezle_Sister

14 years ago

★ ★ ★ ★ ★ 4/5

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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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