Roasted Carrots with Thyme and Parsley
Easy, versatile side dish.
coarse sea salt
ground black pepper
Mise en place (always!). Preheat oven to 400°. Drizzle half of olive oil over bottom of baking sheet, spread around with paper towel, greasing bottom of pan.
Peel carrots and chop tops off. Place on prepared baking sheet.
Drizzle remaining olive oil over carrots (go light with olive oil, you probably won't use entire remaining tablespoon).
Sprinkle parsley, thyme, salt, and pepper over carrots. Roll carrots back and forth, coating all sides with spices. (A lot of spices will remain on bottom of pan; that's fine).
Roast in pre-heated oven for 30-35 minutes, until carrots are fork-tender.
***Make sure you use olive oil designed for cooking and baking. Regular extra-virgin has a low smoke point; don't use that kind.
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