Roasted Carrots

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.

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