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Roasted Carrots with Garlic and Thyme


1 1/2 lb Carrots; peeled
2 tablespoon Olive oil
Salt
Freshly milled pepper
10 Or so tiny garlic cloves
Several thyme sprigs
Thyme or parsley; chopped

Yield: 4 Servings

Preheat the oven to 400 degree oven F. Toss the carrots with the oil, then season with salt and pepper. Put them in a roomy baking dish or roasting pan with the garlic and thyme sprigs. Add 2 tablespoons water, cover tightly with aluminum foil, and bake until tender, 25 to 45 minutes. Check at least twice while they're cooking to make sure there's a little moisture in the pan--and give the pan a shake while you're at it. Toward the end, remove the foil and continue roasting until the liquid is reduced and the carrots are browned. Serve garnished with chopped thyme.




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