SIDE BY SIDE DISHES
4-5 large carrots, peeled and divided into sticks 2 teaspoons dried thyme or 2 teaspoons chopped fresh thyme ½ teaspoon salt teaspoon pepper
Glaze the oven at 425°C.
In order to precondition a baking tray, line it with foil or parchment paper.
Toss the carrots with olive oil and season with salt and pepper on the prepared baking tray.
Carrots should be roasted for 20 to 25 minutes, or until tender and faintly caramelized around the periphery. Spicy thyme over the carrots after removing them from the oven. Prepare boiling.