Oven Roasted Carrots

I've always loved raw carrots but there was something about a steamed or a blanch carrot with butter that made me despise them!! It wasn't until I was taught about the wonders of oven roasted vegetables that I looked forward to eating cooked carrots. When you roast them in a very hot oven, the natural sugars in the carrots caramelize and they get such a sweet and delicious flavor. I'm confident after over roasting these carrots you'll never steam them again.

12 carrots
1 tablespoon of softened butter
2 tablespoons of olive oil
1 teaspoon of Kosher salt 
½ teaspoon of black pepper 
½ teaspoon of dried thyme

Preheat oven to 425 degrees

Peel the carrots and cut them diagonally in about 1 inch slices. If some of the carrot slices are larger than others, slice them in half so they're all similar in size. In a large mixing bowl. toss the sliced carrots with the softened butter and the olive oil until coated. Add the salt, pepper, and the dried thyme and toss once again to coat all of the carrot slices with the seasonings.

Transfer the carrots to a sheet pan and place in the oven and bake for 20 minutes. The carrots will be tender and crisp on the outside. Transfer to serving dish and serve hot. A perfect, easy, healthy, and delicious side dish for any meal.