Roasted Carrots

[nverland]

Roasted Carrots

Ingredients
1 ½ lb carrots, cleaned
2 Tbsp butter, melted
8 medium shallots
1 tsp fresh thyme, chopped fine
2 Tbsp lemon juice
Salt, pepper to taste
Olive oil to drizzle over

Directions
1 Prepare carrots by halving them cross-wise and cutting them length-wise to make even sized pieces. The pieces should be larger than matchstick and bigger than bite-sized.
2 Peel all the shallots. Dice two shallots and halve the rest.
3 Adjust oven rack to middle position, heat to 425 degrees, in bowl combine ingredients, tossing to coat, transfer carrots to foil or parchment lined baking sheet, spread into single layer.
4 Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30-35 minutes. Serve hot.