- 2 pounds medium carrots, peeled, cut on deep diagonal into 1/2-inch-thick slices
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons fresh thyme leaves
- 1 1/2 tablespoons butter
- Preheat oven to 400°F. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.