Melting Carrots
- 8 medium carrots (3 ounces each), peeled and halved lengthwise
- 4 tablespoons unsalted butter, melted, divided
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup lower-sodium vegetable broth
- 1 tablespoon lemon juice
- 2 cloves garlic, grated (about 2 teaspoons)
- 1 teaspoon fresh thyme leaves
- Preheat oven to 425°F with rack in upper third.
- Toss halved carrots with 2 tablespoons melted butter, 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper in a 9-by-13-inch metal baking pan (do not use glass, which could shatter); spread in a single layer.
- Roast, flipping halfway through, until browned and tender, 35 to 40 minutes.
- Whisk ½ cup broth, 1 tablespoon lemon juice, the grated garlic and the remaining 2 tablespoons butter in a small bowl.
- Carefully pour into the pan; roast until the liquid is reduced by half, about 8 minutes.
- Sprinkle with 1 teaspoon thyme.
