Today’s harvest: carrots, onions, lettuce, peas
I got a good bunch of carrots today. Fresh picked carrots are perfect for roasting. They are nice and sweet and roasting brings out the sweetness even more. I estimated my bunch to me about a pound. I cleaned, peeled and sliced in even sizes. Place them on a baking sheet, drizzled olive oill and salt on them, tossed them to make sure they are evenly coated. Next, I laid some fresh thyme springs all over the top.
carrots, olive oil, salt and fresh thyme sprigs.
Roast at 400 degrees until they start to caramelize about 30 minutes. Remove from baking sheet and sprinkle fresh chopped parsley over them. Serve warm.
Roasted carrots with thyme and parsley.