Thyme-Roasted Carrots

1. 1

   Preheat the oven to 425F.

2. 2

   Peel the carrots, leaving the tips and 1 inch of the stems intact.

3. 3

   Cut larger carrots in half lengthwise.

4. 4

   The carrots should all be approximately the same size and thickness so they roast evenly.

5. 5

   Coat the carrots and thyme with the oil on a large baking sheet or shallow roasting pan.

6. 6

   Season with salt and pepper.

7. 7

   Arrange them on the pan so that they are evenly spaced and not crowded.

8. 8

   Roast, shaking the pan occasionally, until the carrots turn deep golden brown all over, about 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.