When carrots caramelize—and they do because of all that natural sugar—great things happen. Make sure the carrots are all basically the same size (slice them in half lengthwise, if you need to) and they will turn into something so delicious and easy. If you can find multicolored carrots, awesome.
1½ pounds thin carrots, peeled (tops trimmed, but 1 inch greens left on)
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon pepper
6 sprigs thyme
The thyme has come for these veggies.
Save time, earn compliments.
You say Adobo, I say delicious.
