2-pound bag carrots, peeled, ends trimmed

best quality olive oil, as needed

1 teaspoon fresh thyme leaves, roughly chopped

kosher salt, as desired

Optional garnish:

1 tablespoon freshly chopped parsley to finish

Method:

1.   Preheat oven to 425ºF.

2.   Line a baking sheet with foil and set to the side.

3.   In a large bowl, add carrots, olive oil (starting with 2 tablespoons), thyme and salt. Using clean hands, toss carrots, adding more oil if needed, until evenly coated.

4.   Transfer to prepared baking sheet and spread into an even and single layer.

5.   Place in preheated 425ºF oven and allow to roast, stirring halfway through, until charred and golden brown in color, approximately 30 – 35 minutes.

6.   Remove from oven, garnish with roughly chopped parsley, if desired, and serve while hot.

Kitchen Note: If desired, consider trying other herbs, like tarragon or even rosemary or sage in place of the thyme.