When carrots caramelize—and they do because of all that natural sugar—great things happen. Make sure the carrots are all basically the same size (slice them in half lengthwise, if you need to) and they will turn into something so delicious and easy. If you can find multicolored carrots, awesome.
- 1½ pounds thin carrots, peeled (tops trimmed, but 1 inch greens left on)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 6 sprigs thyme
Preheat the oven to 400°F. Slice any fatter carrots (thicker than one inch) in half lengthwise; leave the smaller ones whole. Line a large rimmed baking sheet with foil, arrange the carrots on the foil, then drizzle with the oil and sprinkle with the salt and pepper.
Jiggle the pan so the oil, salt, and pepper coat the carrots on all sides. Scatter the thyme sprigs among the carrots and roast until the undersides are golden and caramelized, about 30-35 minutes. Shake the carrots and continue to roast until the carrots are tender and can be easily pierced with a fork, another 5-10 minutes. Remove from the oven, discard the thyme sprigs, and serve.