Found on SL website here
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. unsalted butter
2 Tbsp. honey
1/4 tsp. black pepper
1 lb. medium-size carrots, halved crosswise and lengthwise
1/2 tsp fresh thyme leaves, optional
Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
In a microwave-safe measuring cup, combine the olive oil, butter, honey, salt, and pepper. Microwave on HIGH 30 seconds. Stir mixture until butter melts and ingredients are combined.
Place the carrots on prepared baking sheet and spread them out into a single layer.
Drizzle the carrots with the melted butter mixture and toss until evenly coated.
Place the baking sheet in the oven and roast for 25 minutes, tossing halfway through cooking time, until evenly browned and tender when pierced with a small knife. Sprinkle with thyme leaves if desired, and serve immediately.
1/4 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. unsalted butter
2 Tbsp. honey
1/4 tsp. black pepper
1 lb. medium-size carrots, halved crosswise and lengthwise
1/2 tsp fresh thyme leaves, optional
Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
In a microwave-safe measuring cup, combine the olive oil, butter, honey, salt, and pepper. Microwave on HIGH 30 seconds. Stir mixture until butter melts and ingredients are combined.
Place the carrots on prepared baking sheet and spread them out into a single layer.
Drizzle the carrots with the melted butter mixture and toss until evenly coated.
Place the baking sheet in the oven and roast for 25 minutes, tossing halfway through cooking time, until evenly browned and tender when pierced with a small knife. Sprinkle with thyme leaves if desired, and serve immediately.
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