Roasted Carrots (GF)

Fresh, crunchy, and irresistable.

Notes

- Any carrots can work for this recipe, but cooking time needs to be adjusted depending on size. They should be fork tender but not soft.

- For additional variety, I sometimes swap out the thyme with sumac or nutmeg.

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Ingredients

2 Bunches of Small Carrots

2 tbsp Extra Virgin Olive Oil

.25 tsp Kosher Salt

.25 tsp Honey (optional)

.25 tsp Dried Thyme or Herbes de Provence (optional)

Fresh Cracked Pepper to Taste (optional)

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Instructions

1. Preheat oven to 400 degrees F.

2. Wash, trim, and peel carrots. Ensure they are well-dried.

3. On a parchment-lined sheet, place carrots and toss with extra virgin olive oil, kosher salt, honey, and herbs.

4. Cook for 10-15 minutes, until carrots are fork tender.