ROASTED CARROTS WITH PARSLEY AND THYME

Roasted Carrots With Parsley and Thyme image

Number Of Ingredients 7

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2 pounds Carrots (peeled, quartered and cut into 2 inch lengths)
3 tablespoons Olive Oil
1 teaspoon Thyme (fresh leaves, chopped)
1/2 teaspoon Oregano
3 tablespoons Parsley (finely chopped)
1 pinch Salt (to taste)
1 pinch Pepper (to taste)

Steps:

Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. 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 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.