Root vegetables are a traditional addition to the Thanksgiving table, but that doesn’t mean they need to be an afterthought. Turn up the flavor volume on your carrots this holiday with this recipe for tender carrots dressed with a quick and easy lemon-thyme vinaigrette.
Lemon-Thyme Carrots
serves 4-6
1 pound carrots, peeled and cut into 1-inch chunks
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon minced thyme
Salt and pepper, to taste
In a pot fitted with a steamer insert, steam the carrots until tender — about 20-25 minutes.
In a small mixing bowl, whisk together the lemon juice, olive oil and thyme.
Pour the lemon juice mixture over the carrots. Season with salt and pepper.
Enjoy immediately, or chill and reheat when ready to serve.