ROASTED CARROTS WITH THYME AND ROSEMARY

Serves: 8

3 tbsp (45 mL) olive oil

4 lbs (1.8 kg) carrots, scrubbed well and cut into bite-size pieces

2 tbsp (30 mL) unsalted butter 1 tsp (5 mL) kosher salt

1/2 tsp (2.5 mL) freshly ground black pepper

1 tbsp (15 mL) fresh thyme leaves

1 tbsp (15 mL) fresh rosemary, chopped

1. Preheat the oven to 375 F (190 C).

2. Heat a large, ovenproof sauté pan over medium-high heat. Add the oil and swirl to coat.

3. Add the carrots, spreading them evenly, but do not stir. Cook for several minutes, stirring only once after you see the carrots begin to release moisture. A few minutes later stir again, looking for good caramelization on the carrots.

4. Add the butter, salt, pepper, thyme and rosemary. Toss to incorporate; cook for 1 to 2 minutes — just long enough to blend the flavours.

5. Transfer the pan to the oven; roast for about 25 minutes, until the carrots are tender. Serve hot, or at room temperature.