A lot of foods are tastier when roasted: garlic, bacon, bell peppers, tomatoes, eggplants, etc. I usually have carrots in the fridge as a stock-making component, or to add to soups and stews. Because carrots are really low in calories (25 per medium carrot), it seems like a lot of trouble to bake them. Nevertheless, here is the recipe.
In the Pacific NW, I grow thyme outside and it is winter hardy. There has already been a dusting of snow and nearly two weeks of freezing temperatures. The plant seems to be doing fine.
Ingredients
a bunch of organic carrots, trimmed and split lengthwise
2 tbsp olive oil
fresh thyme leaves
1/4 tsp kosher salt, or to taste
freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
1. Wash the carrots. No need to peel them. Trim off the ends, then halve the carrots lengthwise. Place in a single layer on a rimmed baking sheet. Pour a few tablespoons of olive oil on top of the carrots and toss the carrots to coat with oil.
2. Sprinkle on a generous amount of fresh thyme leaves. Add salt and black pepper.
3. Bake for 30-40 minutes.
