- 1 tablespoon fresh thyme or 1/4 tsp. dried thyme
- 2 pounds baby carrots, with or without stems (6 cups)
- 3 tablespoons olive oil
- Salt and pepper
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. Roast until carrots can be pierced easily with a knife, 25 to 30 minutes, stirring twice during baking time. Serve hot or at ro...
Variations on Roasted Carrots
- 3 pounds small carrots including greens; carrots about 5 inches long
- 2 tablespoons olive oil