Thyme Roasted Carrots
This takes almost no time to prep, and leaves you free to make the rest of dinner while they’re roasting away!
1-2 pounds carrots, left whole if thumb-width or smaller, cut in half if larger
1 ½ T. olive oil
1 ½ tsp. fresh thyme leaves
1 ½ T. butter
salt and pepper to taste
Preheat oven to 400 degrees.
Toss carrots, olive oil and thyme in a large bowl.
Place on roasting pan and dot with butter.
Roast until slightly caramelized and tender when pierced with a knife. The tips will develop a lovely, caramel taste and color, while the fatter ends will be lighter.