Roasted Carrots with Herbs

By thanksmom

Ingredients

• 2 pounds carrots peeled quartered and cut into 2 inch lengths--carrot sticks
• 3 T olive oil
• salt
• pepper
• 1 tsp fresh thyme leaves, chopped
• 1/2 tsp oregano
• 3 T finely chopped flat-leaf parsley

Preparation

Step 1

Preheat oven to 400 degrees. 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, toss with the olive oil, salt, pepper, thyme, oregano.
Spread in an even layer in the prepared pan. Cover with foil and place in the oven for 30 minutes. Uncover and if the carrots are not yet tender, return to the oven at 375 for 10 to 15 minutes more. Add the parsley, stir gently. Adjust the salt and pepper to taste. Serve hot, warm or at room temperature.