Ingredients
- 6 carrots
- 1 tbsp extra virgin olive oil
- 1 tbsp pomegranate concentrate or molasses
- 1 tbsp butter
- 1 tsp fresh thyme
- 1/2 tsp kosher salt
4 sides
Directions
Preheat the oven to 400°.
Peel and slice carrots in half lengthwise (or quarter them if they’re extra large). Toss with olive oil and pomegranate concentrate or molasses.
Transfer to a skillet or baking dish. Top with butter, thyme, and salt.
Cook 20 minutes or until just tender. Give it a stir halfway through. Finish off in the broiler if the carrots need a little more color.
Plate and serve.
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