Roasted Carrots in Vanilla Orange Butter

 

Roasted Carrots in Vanilla Orange Butter

Oh these carrots are addicting!   I make my own Vanilla Orange Butter to make them even sweeter than they already are. They will be a hit at your Thanksgiving dinner this year!   Use the butter on warm breads and other veggies too! 

Vanilla Orange Butter

zest of 1 large navel orange, very finely chopped
1/4 cup sugar
1/2 cup unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice

1/2 teaspoon vanilla

In a food processor, process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice, just a little at a time until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed

Roasted Vanilla Orange Baby Carrots

2 pkgs (8 oz each) baby carrots
2 tablespoons  olive oil
Salt and pepper 

1 teaspoon rosemary

1 teaspoon thyme

Vanilla Orange Butter, see above

2 tablespoons  homemade Vanilla Orange Butter

Preheat oven to 450 degrees. Toss carrots and olive oil in large bowl; season with rosemary, thyme, salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. 

Roast, on center rack of oven, 18-20 min, until carrots are knife-tender. Carefully turn carrots halfway through.  Remove from oven; transfer to serving dish. Top with butter; toss gently to coat.

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