- 1 Bunch Carrots (with stems)
- 2 tbs Olive Oil
- 1/4 tsp dried Thyme
- 1/8 tsp Italian Seasoning
- 1/4 tsp or less Salt
- Cracked Black Pepper
I love to buy the pretty bunch of long carrots that still have the greenery left on the ends.
To Roast my carrots I start by peeling the skins off the carrots and snipping the greens off so there is about a one inch bit left on the ends.
Line a baking sheet with foil and lay out the carrots. Drizzle with olive oil. Make sure the olive oil coats the carrots entirely.
Season with cracked black pepper, salt, dried thyme and a little Italian seasoning.
Place into the oven and roast at 375 degrees for about 25 minutes. After 25 minutes, turn the oven off and let the carrots remain inside for another 15-20 minutes.
The carrots are perfectly tender with a nice roasted flavor.