From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Lily Julow
Serving Size: 4-6
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 pound organic carrots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
Preheat oven to 400 degrees. Place butter and olive oil in a 9 X 13-inch baking pan to melt butter.
Peel and trim carrot and cut in half lengthwise. Add to pan and toss to distribute butter and olive oil.
Sprinkle with salt, pepper, oregano and rosemary and toss again to distribute them well. Roast 45 to 50 minutes, tossing the carrots halfway through roasting time to bring the un-browned carrots to the surface to brown.