Ingredients

The following ingredients have 5 Servings
  • 1 1/2 lbs. (750 grams) carrots
  • 2 tablespoons (28 grams) unsalted butter (softened)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried )
  • Kosher salt
  • freshly-ground black pepper

Instruction

  • Preheat oven to 425 degrees F (220 C). Set aside a large rimmed sheet pan. 
  • Peel carrots and cut into sticks of the desired length and approximately the same thickness, to ensure even cooking. Toss cut carrots in a bowl with thyme, a generous pinch of salt, and a few turns of freshly-ground black pepper. Add softened butter, and stir to coat. 
  • Arrange carrots in a single layer on the baking sheet, then cover the whole pan in tightly-wrapped aluminum foil. 
  • Bake for 15 minutes, then remove the foil, and bake another 30-35 minutes, until carrots are fork-tender and lightly-browned. Remove and serve immediately.