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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
2 pounds baby carrots, with or without stems (6 cups) |
3 tablespoons olive oil |
salt and pepper |
1 tablespoon fresh thyme or 1/4 tsp. dried thyme |
Directions:
1. Preheat oven to 400°F. Place carrots in a single layer on a rimmed cookie sheet or roasting pan, pour oil over them and toss to coat. Season with salt, pepper and thyme.
2. Roast until carrots can be pierced easily with a knife, 25 to 30 minutes, stirring twice during baking time. Serve hot or at room temperature.
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