Lemon & Thyme Roasted Carrots blend the natural sweetness that comes from roasting carrots with the tang of lemon. Ready in only 30 minutes, these are an easy and delicious way to enjoy your veggies!
Peel your carrots. Cut into sticks approximately 2 1/2 - 3 inches long and 1/2 - 1 inch wide.
Place your carrots in a single layer on a baking sheet.
Drizzle olive oil and lemon juice on top of carrots. (I prefer using 1/2 a fresh lemon for the juice because it's infinitely better than the bottled variety. Plus then I can throw the half a lemon on the pan too. That's purely for looks, folks.)
Sprinkle salt and pepper.
Remove the leaves from your sprigs of thyme. To do this just hold each sprig at the top and gently slide your fingers down it to remove leaves. Sprinkle on top of your carrots. (I'm pretty generous with the thyme because the flavor is fairly mild.)
Bake for 25 - 30 minutes. Flip half way through so both sides get nice and glossy. Carrots are done when they're tender.
Remove from oven and serve!
Notes
You can use dried thyme if that's your preference. I enjoy fresh herbs wherever possible because they're so much brighter (in both flavor and appearance) but I use dried herbs when that's all I have.