Baked Carrots with Thyme


2 bunches of smaller carrots, tops removed and carrots lightly scraped, washed, and patted dry with paper towels

2 tablespoons olive oil

2 teaspoons coarse kosher salt, or to taste

12-18 fresh thyme sprigs

Preheat oven to 425 degrees.


Lightly spray a baking pan or oven-proof dish, large enough to hold the carrots in a single layer, with cooking spray. (Carrots can be divided between two pans, if necessary.) Place carrots in the prepared pan. Drizzle olive oil over carrots and shake pan to evenly coat carrots with the oil. Sprinkle carrots with kosher salt, as desired. Remove thyme leaves from 12 sprigs by sliding your thumb and index finger along the stem, beginning at the top and moving down. Sprinkle thyme leaves evenly over carrots.

Bake carrots for 25-30 minutes or until tender, turning the carrots every 7-8 minutes for even cooking. Serve the carrots from the dish or transfer onto a serving platter. Scatter remaining thyme sprigs decoratively over carrots and serve warm or at room temperature.

Makes 6-8 servings.