Oven Roasted Carrots

I usually cook carrots in with whatever roast or beef tips I’m simmering. But, sometimes the recipe just isn’t friendly to cooking veggies in with it. Having a newly-eating-solids baby that loves carrots, these are a great side dish that is soft enough for our toothless wonder to eat, and something the grown-ups can enjoy as well.

Ingredients:

5-6 carrots, washed and peeled
drizzle of olive oil
pinch of dried thyme or herbs de provence
pinch of salt

Steps:

Preheat oven to 400
Cut carrots in half and then cut the thicker ends in half lengthwise if they’re really thick. You want the carrot pieces to be about the same size so they cook evenly
Line a baking sheet with foil (for easy cleanup), put carrots on the pan and sprinkle with the olive oil, thyme and salt. Toss around to coat evenly and pop in the oven for 40 minutes.