Roasted Rainbow Carrots with Herb Butter

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There’s something about pulling a bunch of rainbow carrots up out of the ground, purple and orange and yellow all tangled together, that makes you want to do right by them in the kitchen. High heat and a little patience turns them sweet and caramelized, and a pat of herb butter melting over the top at the end does the rest of the work for you.

Ingredients

• 2 lbs rainbow carrots, scrubbed and halved lengthwise if large
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 tablespoons butter, softened
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 clove garlic, minced
• 1 teaspoon honey (optional)

Instructions

1. Preheat the oven to 425°F.
2. Toss the carrots with the olive oil, salt, and pepper on a large sheet pan, spreading them out in a single layer.
3. Roast 25-30 minutes, turning once halfway through, until tender and caramelized at the edges.
4. Make the herb butter. While the carrots roast, mash together the softened butter, thyme, rosemary, garlic, honey, and a pinch of salt in a small bowl.
5. As soon as the carrots come out of the oven, transfer them to a serving dish and toss with the herb butter while they’re still hot, so it melts and coats everything.
6. Serve right away.

Simple as it sounds, this is the dish people ask us about at every gathering we bring it to.