Oven Roasted Carrots with Thyme

There's nothing like carrots plucked straight from the garden. I enjoy them best when they are young, therefore I tend to thin my rows gradually throughout the season. Check out the farmers market for purple and yellow carrots!!

Oven Roasted Carrots with Thyme

Ingredients:

• about 8 carrots
• olive oil
• kosher salt and freshly ground black pepper
• about 1 tbsp fresh thyme leaves

Directions:

1. Preheat the oven to 425.
2. Cut the carrots on the diagonal into roughly 1 inch pieces.
3. Place on a baking sheet and drizzle with olive oil.
4. Sprinkle with kosher salt, freshly ground black pepper, and thyme leaves.
5. Use your hands to toss the carrots with the oil, salt, pepper and thyme right on the baking sheet.
6. 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.
7. Sprinkle with a little more fresh thyme when you serve, if you like.

Serves 4