I have been interested in preparing a roasted carrot recipe for a long time.

I knew it would be  simple, as it was just a matter of pairing the exact ingredients in order to make it an outstanding dish.

Often I read through several recipes and try to integrate specific ingredients from each one so I can to create my own individual recipe.

This formula is a winner!

By initially pan roasting the carrots, you ensure that caramelization occurs when you place it in the oven.

So simple and scrumptious. This recipe is sure to compliment any main dish you choose to pair with it!

Ingredients for the Roasted Carrots

2 tbsp. olive oil
2 1/2 pounds carrots. halved lengthwise
1 tbsp. butter (or margarine)
2 cloves garlic, chopped
3 cloves garlic, cut into halves
3 sprigs fresh thyme, chopped
3 sprigs fresh oregano, chopped
Juice of one quarter lemon
1/2 tsp. salt
1/4 tsp. pepper

Pre heat oven to 400.

Heat oil in a ovenproof skillet. When very hot (and smokey) add cut carrots. (You may have to do this in batches)

Cook carrots, without moving them for about 5-6 minutes, until they begin to brown. Transfer to a plate.

Brown remaining carrots in the same manner.

When second batch is browned, return the carrots set aside into the skillet.

Add the butter, chopped garlic, garlic halves, lemon juice, thyme, oregano, salt and pepper to the skillet. Mix together well.

Remove carrots from the stove and place into the oven uncovered.

Roast for 12-15 minutes.

It’s that simple!