Ingredients
- 12 carrots (thin carrots, with their tops works best here. The chunky ones that are good for soups aren't quite right here.)
- 1 tablespoon olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon sugar
- 2 or 3 sprigs thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon butter
- 1/4 cup dry white wine or dry vermouth
How to Make
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Step 1: Preheat oven to 350-degrees.
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Step 2: Leave about an inch of the tops attached, and peel the carrots. Cut them lengthwise in half and drop them into a large gratin dish or low-sided casserole - something large enough for them to be in a single layer. Drizzle on the oil, season with salt, pepper, and the sugar, and toss. Tuck in the thyme and dot with the butter.
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Step 3: Roast the carrots for 30 minutes. Pour in the wine, shake the pan, and roast for another 30 minutes, or until the carrots are tender and browned. Serve them hot or at room temperature.
We hope you enjoy this recipe!
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