Garlic and Herb Roasted Carrots

Serves 4 to 6

I do not know why, but I do not serve cooked carrots as a side dish very often. So, I decided to try roasting them since I love so many other vegetables prepared that way. They are so good and very easy to prepare, especially if you purchase the little baby-cut carrots in the plastic bags in your produce section. By the way, they are really just large carrots cut up, not small baby carrots. Obviously, you can peel and cut large carrots to small sizes yourself. You can also use true baby carrots when they are available. The baby varieties only need to be rinsed, not peeled. If very slender, they will cook quickly. Whichever carrots you use, this is a quick, healthy and delicious dish that goes well with many meals. The recipe can be made in any amount and you can use any combination of herbs or spices you prefer.

Ingredients

• 2 pounds fresh baby-cut carrots
• 4 large cloves garlic, lightly smashed and peeled
• Salt and pepper to taste
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon dried marjoram leaves
• About 1 tablespoon olive oil

Preheat oven to 425° F. Place carrots on a rimmed baking sheet large enough to hold carrots in a single layer and, if desired, covered with foil for easy cleanup. Season with the garlic, salt, pepper, thyme and marjoram. Drizzle with just enough oil to lightly coat. Toss together to combine. Place in oven and roast, stirring once about halfway through, until lightly browned and tender, about 40 minutes. Serve hot, warm or room temperature.