1teaspoonsaltreduce to 3/4 tsp if using salted butter
1/2teaspoonfreshly cracked pepper
2tablespoonsbrown sugarpacked
Instructions
Preheat oven to 425°F.
Place the carrots on a baking sheet. (Use parchment for easy clean up).
In a small bowl combine the butter, thyme, garlic powder, salt and pepper and brown sugar. Stir to combine.
Pour the buttery mixture over the carrots. Using your hands, toss the carrots in the mixture, making sure to get each carrot coated in the mixture.
Bake for 20-25 minutes or until fork tender.
Bake time will vary depending on the thickness of your carts.
Notes
Store leftover brown sugar roasted carrots in an airtight container in the fridge for 2-3 days. Reheat in the microwave. If using baby carrots, bake time will be about half.Recipe adapted from Chef-in-Training.