roasted carrots with parsley & Thyme
- 1 pound carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- 1 1/2 tablespoons extra virgin olive oil
- Freshly ground pepper
- 1/2 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon oregano
- 1 1/2 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400?. Cover a large baking sheet with parchment paper.
Place the carrots in a large bowl and toss with oil, salt, pepper, thyme and oregano. Spread in an even layer on the baking sheet. Cover with foil and place in the oven for 30 minutes. Uncover and if the carrots are not yet tender, turn the heat down to 375 and return to oven for 10 or 15 more minutes. Once tender, add the parsley and stir gently. Taste and adjust salt and pepper. Serve warm or at room temperature.