Roasted Purple Carrots with Fresh Thyme



1 bunch carrots, scrubbed
3 sprigs fresh thyme
3 tbsp, olive oil
salt & pepper

Cut the carrots on the diagonal into roughly 1 inch pieces. Place in a bowl and drizzle with olive oil. Season with kosher salt, freshly ground black pepper and thyme leaves. Toss carrots until well coated and place on a baking sheet. Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.

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