Here's another Daniel "fast-friendly" recipe. These are amazing!
Roast Carrots
2 pounds small- to medium-size carrots
1 cup sliced shallots
2 teaspoons fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
Directions
PREHEAT oven to 425° F. Place rack in center of oven.
PEEL carrots and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.
ROAST for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.
Recipe from Teambeachbody.com
Roast Carrots
2 pounds small- to medium-size carrots
1 cup sliced shallots
2 teaspoons fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
Directions
PREHEAT oven to 425° F. Place rack in center of oven.
PEEL carrots and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.
ROAST for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.
Recipe from Teambeachbody.com