Easy peasy side dish. You can roast any type of root vegetable you have like this.
Roasted Carrots
- 1 bunch carrots, peeled and sliced into 1/2 inch rounds
- 3 – 4 sprigs thyme
- Olive oil, to coat (2-3 T)
- 1 – 2 T honey
Preheat your oven to 425. Put everything in a bowl and stir until all the carrots are coated. I don’t bother to take the thyme leaves off. They fall off during roasting and you can just pick the stems out then. Place carrots on a single layer on a rimmed baking sheet. Bake 15-20 minutes, or until carrots are carmelized and tender.
