Brown Butter & Thyme Roasted Rainbow Carrots
Simple, elegant, and packed with deep flavor. These Brown Butter & Thyme Roasted Carrots bring nutty richness and vibrant color to every spring table—built to hold their own on your Easter spread.
Ingredients
- 1½ pounds rainbow carrots, peeled and halved lengthwise
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Optional: flaky salt for finishing
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
- In a small saucepan, melt butter over medium heat until foamy and golden brown, about 4–5 minutes, stirring often. Remove from heat and stir in olive oil and thyme.
- Toss carrots with the brown butter mixture, salt, and pepper until evenly coated.
- Spread carrots in a single layer on the prepared sheet pan.
- Roast for 20–25 minutes, turning once, until tender and caramelized.
- Finish with a sprinkle of flaky salt if desired. Serve warm or at room temperature.
Chef Paddy’s Tips
- Use Rainbow Carrots: They roast beautifully and bring vibrant color to the Easter table.
- Don’t Skip the Brown Butter: It adds deep, nutty flavor that turns simple carrots into something special.
- Prep Ahead Friendly: Serve them warm or room temp—they hold up beautifully without losing flavor.
- Want a Twist? Add a drizzle of balsamic or a spoonful of maple syrup right at the end for a little extra pop.
Let’s cook with heart and hustle.
