Roasted Rainbow Carrots with Lemon + Thyme
2 bunches rainbow carrots, leaves trimmed
1 tbsp lemon zest
½ lemon, juiced
1 tbsp thyme, roughly chopped
1 tbsp Columela Extra Virgin Olive Oil
1 tbsp white wine
1 tbsp butter
¼ tsp La Baleine Coarse Sea Salt
¼ tsp freshly ground black pepper
- Preheat oven to 350 degrees F.
- Place carrots in an If You Care Medium Roasting Bag placed seam side up on a baking sheet or roasting pan.
- In a small bowl, mix together lemon zest, lemon juice, thyme, olive oil, white wine, butter, sea salt and pepper, then pour mixture over carrots, making sure to coat thoroughly. Fold the open end of the bag tightly towards the top as many times as possible to seal.
- Roast for 20 minutes, then remove from the oven and carefully cut open the top of the bag to reveal the carrots. Place back in the oven to roast uncovered for another 20 minutes, then serve.