Roasted Carrots


  • 2 lbs. rainbow carrots, peeled
  • 2 Tbsp. extra virgin olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground pepper
  • 2 tsp. fresh chopped thyme


  • Preheat oven to 425˚F. Line a baking sheet with aluminum foil.
  • Slice the carrots on the diagonal, about 1- ½ inch thick.
  • Combine the carrots, olive oil, salt, pepper, and thyme in a bowl and toss until well coated.
  • Transfer the carrots to the baking sheet and roast for 20-25 minutes. Taste and adjust seasoning.
  • Play around with seasonings such as garlic, parsley or za’atar.