I love to roast vegetables, especially carrots. The high heat caramelizes them a bit, which intensifies their natural sweetness. Carrots and thyme marry beautifully, but feel free to use any fresh herbs you like.
Serves 4
Indredients
1 1/2 pounds fresh carrots, peeled
1 tablespoon olive oil
1/4 teaspoon kosher salt, plus more for serving
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme
Directions
1. Preheat oven to 425 degrees.
2. Slice carrots on the diagonal, about 1" thick. Make sure all pieces are the same size to ensure even cooking.
3. In a bowl, combine carrots, olive oil, salt, pepper andf thyme and toss well. Line carrots on a baking sheet and roast until nicely caramelized and tender, about 20-25 minutes.
