Ingredients
about 8 carrots, peeled if skin is thick, otherwise just scrubbed well
1 tbsp olive oil
kosher salt and freshly ground black pepper
about 1 tbsp fresh thyme leaves (or substitue 1 tsp dry thyme)
Directions
Preheat the oven to 425.
Cut the carrots on the diagonal into roughly 1 inch pieces. Place on a baking sheet and drizzle with olive. Â Sprinkle with kosher salt, freshly ground black pepper, and thyme leaves. Toss the carrots with the oil, salt, pepper and thyme right on the baking sheet.
Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.
Adapted from a recipe on the Eggs On Sunday blog.