Roasted Carrots with Garlic Confit & Thyme
Put garlic in a small saucepan and add enough oil to just cover it. Place over medium heat. Wait until you hear a quiet sizzle, then reduce heat to low. Cook, stirring occasionally, until they are very soft, 30 to 45 minutes. Remove the cloves with a slotted spoon and measure out 2 tablespoons of the garlic-infused oil. (Reserve the remaining oil for up to 1 month; use in salad dressing or to coat vegetables for roasting or grilling.)Advertisement
Meanwhile, preheat oven to 500F.
If your carrots have greens attached, trim off all but 1/2 inch of them. Add the 2 tablespoons garlic oil to a large ovenproof skillet and place over medium-high heat. When the oil is shimmering, add the carrots and sprinkle with salt. Cook, gently turning occasionally, until browned in spots, 3 to 4 minutes. Add butter and let it melt, then toss with the carrots. Add the garlic cloves, skins and all, and thyme. Transfer the pan to the oven.
Roast, stirring once halfway through, until the carrots are evenly tender, 10 to 15 minutes. Drizzle with lemon juice. Serve the carrots with the garlic cloves, squeezing the soft garlic from the skins as you eat.
2 1/2 vegetable, 2 1/2 fat