Roasted Carrots with Fresh Thyme
A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.
Ingredients
Directions
Cook's Notes
To round out the menu, serve this dish with Emeril's Turkey Breast with Roasted Garlic and Fresh Herbs and Savory Wild Mushroom Bread Pudding.