Caramelized Ghee & Thyme Roasted Carrots

What's better than brown butter ghee? Well, these fresh carrots roasted in ghee, maple syrup, and thyme, then topped with caramelized ghee and lemon are pretty great! Incorporate into your holiday menus for a new twist on an old favorite.

Active time: 15 minutes - Total time: 45 minutes / Serves 4

ingredients

• 1 ½ pounds of medium sized carrots, with green tops, if available
• ½ teaspoon unrefined maple syrup
• ½ teaspoon sea salt
• 3 ½ Tablespoons unsalted grass-fed ghee
• 1 ½ teaspoons fresh lemon juice
• 4 sprigs of fresh thyme, leaves removed
• pepper to taste

method

Preheat oven to 425° F.

Trim carrot tops, peel carrots, and slice in half lengthwise.

Melt 2 tablespoons of ghee in a sauce pan. Turn off heat and add thyme leaves, maple syrup, salt, and pepper to the melted butter and stir well. Toss the carrots in the butter mixture, and arrange in a single layer on a sheet tray. Roast carrots, rotating halfway through for about 20 minutes or until lightly caramelized.

While the carrots are in the oven, melt remaining ghee in a skillet over medium heat. Cook, string occasionally until foam subsides, and butter becomes golden brown and gives off a nutty aroma. This should take about 4 minutes. Transfer the ghee to a medium bowl.

Once the carrots are roasted, add the caramelized ghee and lemon juice, toss to coat. Transfer to a platter and serve.