Roasted Carrots with Thyme

2 pounds carrots, peeled and cut into 2-inch pieces

1 tablespoon olive oil

2 teaspoons fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Heat oven to 400 degrees. Line a large baking sheet with aluminum foil and set aside.

In a large bowl, toss together carrots, oil, thyme, salt and pepper. Spread carrots evenly on the prepared baking sheet and bake 30 to 35 minutes, or until softened and lightly brown, stirring with a wooden spoon at 15 minutes to ensure even roasting.

Serves four.

“The Naptime Chef” by Kelsey Banfield (Running Press, 2012)