Roasted Carrots with Parsley and Thyme
Method
Preheat the oven to 200C. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 180C degrees and return to the oven for 10 to 15 more minutes until tender.
Add the parsley to the roasted carrots, stir gently, taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Ingredients
1 kilogram carrots (peeled, quartered and cut into 5cm lengths)
3 tablespoons olive oil
1 teaspoon thyme (fresh leaves, chopped)
1/2 teaspoon oregano
3 tablespoons parsley (finely chopped)
1 pinch salt (to taste)
1 pinch pepper (to taste)