Roasted Lemon Vanilla Glazed Carrots

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I love making roasted vegetables for an easy side dish. Root vegetables like carrots are particularly great for roasting because their sweetness develops and becomes more pronounced as they cook. My favorite carrots to roast are Les Petites Carrots of Many Colors from Trader Joe's. I love the different colors and they're already the perfect size.

Challenge Butter recently released a variety of snack spreads, including Challenge Vanilla Fudge Snack Spread. I know a lot of people add brown sugar and maple syrup to their carrots, so I thought it would be tasty to add a little sweetness in the form of this snack spread. I balanced the sweetness with lemon zest, and they were both delicious and beautiful!

Roasted Lemon Vanilla Glazed Carrots

Yield: About 4 servings

Time: About 30 minutes

Ingredients

• 1 - 1.5 pounds carrots, cut in half lengthwise
• 2 Tablespoons avocado oil
• 1 Tablespoon fresh thyme leaves, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 Tablespoons Challenge Vanilla Fudge Snack Spread
• 1 lemon, zested

Directions

1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with foil and set aside.
2. Place carrots in bowl with oil, herbs, salt, and pepper and stir to combine.
3. Spread carrots in even layer on baking sheet, cover with foil, and place in oven for 20 minutes. 
4. Make sure carrots are tender. If not, return to oven for 5 more minutes or until tender.
5. Place carrots in large bowl with Challenge Vanilla Fudge Snack Spread and lemon zest. Stir gently. 
6. Adjust salt and pepper if necessary.