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Preheat oven to 400 degrees.
Peel and, if desired, cut carrots into 4" long wedges. (I cut the top part of the carrot into 6-8 pieces, and the skinnier bottom into 4 pieces.)
Put carrots and thyme sprigs into large glass baking dish or roasting pan. Toss with olive oil and sprinkle with salt and pepper.
Add 2-3 tablespoons of water, cover with aluminum foil and bake until tender, about 30 minutes.
Remove the foil and roast for another 10-15 minutes. You want the water to disappear and carrots to be slightly caramelized.