A week or so ago, there was a raging thunderstorm and the skies were a deep shade of grey. I love spring & summer thunderstorms. The way the rain drops sound on my tin roof, how the thunder shakes the house, how the air smells. Most of all, I love the light.
That day, I happened to have a bunch of fresh carrots in my fridge. I spent a good hour next to my window, taking pictures of them. That kind of light is inspiring. The patter of the rain & the click of my camera was cathartic.
As was the sweet & savory scent of butter, thyme and carrot filling my kitchen afterwards.
I thought I'd share with you my favorite way to eat carrots, roasted in a bit of butter. It's just about the most simple preparation you'll come across. You can add any herb you'd like, I used a few sprigs of lemon thyme from my herb garden. Add a some grated fresh ginger if you'd like a bit of sweet spice.
Butter Roasted Carrots with Lemon Thyme
1 bunch carrots, chopped or left whole
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper
5 or so sprigs of thyme
Preheat oven to 425.
Combine ingredients on a baking sheet. Bake for 15 minutes if chopped, 30 if whole.