Since decent carrots are available year-round, we don’t really think of them as having a season, but they do. Late fall, after the first frost and once the ground gets nice and cold, is when carrots become their sweetest. I like to use fresh bunch carrots rather than bagged ones for roasting, since they tend to be more slender and uniform. Leave about an inch or two of the stem attached for a nice presentation.
- 2 bunches carrots (about 16)
- 5 thyme sprigs
- 2 tablespoons extra virgin olive oil
- Coarse sea salt and freshly ground black pepper
1. Preheat the oven to 425°F. Peel the carrots, leaving the tips and 1 inch of the stems intact. Cut larger carrots in half lengthwise. The carrots should all be approximately the same size and thickness so they roast evenly.
2. Coat the carrots and thyme with the oil on a large baking sheet or shallow roasting pan. Season with salt and pepper. Arrange them on the pan so that they are evenly spaced and not crowded. Roast, shaking the pan occasionally, until the carrots turn deep golden brown all over, about 45 minutes.
Nutritional information includes 1/8 teaspoon of added salt per serving.