Servings: Makes 20 servings
- 10 bunches mixed baby carrots (red, white, and orange) or 2 bags baby carrots (substitute)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoon chopped fresh thyme leaves
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Preheat oven to 425°F. Trim greens from carrots, leaving 1/2 inch on each. Scrub carrots, rinse, and dry on paper towels.
In a medium bowl, toss carrots with olive oil, thyme, salt, and pepper; transfer to 2 large baking sheets. Spread carrots in a single layer and roast, uncovered, shaking pans occasionally, until cooked through, 25 to 30 minutes. Serve hot or at room temperature.
Recommended measurement: The trimmed weight of the carrots should be about 11/2 pounds.