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Browned Butter and Thyme Roasted Carrots
Serves 4
Active Time: 15 minutes
Total Time: 45 minutes
Ingredients
- 1½ pounds medium-sized carrots (with green tops, if available)
- ½ teaspoon unrefined maple syrup
- ½ teaspoon unrefined sea salt
- 3½ tablespoons unsalted butter from grassfed cows
- 1½ teaspoons fresh lemon juice
- 4 sprigs of fresh thyme
- Pepper to taste
Directions
- Preheat oven to 425° F.
- Trim carrot tops, peel carrots, and slice in half lengthwise, if desired.
- Melt 2 tablespoons of butter in a saucepan. Turn off heat and add thyme leaves, maple syrup, salt, and pepper and stir well. Toss the carrots in the butter mixture and arrange in a single layer on a sheet tray. Roast carrots for about 20 minutes or until lightly caramelized, rotating halfway through.
- While the carrots are in the oven, melt the remaining butter in a skillet over medium heat. Cook, stirring occasionally, until foam subsides and butter becomes golden brown and gives off a nutty aroma. This should take about 4 minutes. Transfer the butter to a medium bowl.
- Once the carrots are roasted, add the browned butter and lemon juice, and toss to coat. Transfer to a platter and serve.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other Taylor Allen recipes:
Fennel and Orange Braised Beef Shank
Published in the Price-Pottenger Journal of Health & Healing
Fall 2020 | Volume 44, Number 3
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