2 pounds fresh carrots, peeled

2 tablespoons extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.

Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

*found recipe on https://www.onceuponachef.com/