Ingredients
- 4 ounces carrots (finger-wide early whole spring carrots, with tops)
- 1 tablespoon olive oil
- 1/2 teaspoons dried thyme leaves or 1 tbsp. fresh thyme leaves
- Kosher salt
- Cracked black pepper
How to Make
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Step 1: Preheat oven to 425F.
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Step 2: Pare carrots and trim tops back to within 1/4 inch.
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Step 3: Line a baking pan with nonstick foil and toss whole carrots with oil, thyme, salt and black pepper; place in single layer.
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Step 4: Roast carrots for about 25 minutes or until fork-tender and caramelized at the tips. Your baking time may vary if you use larger carrots.
We hope you enjoy this recipe!
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