Do you see that enormous plate of cooked carrots below? Well, I ate the entire plate for dinner. OMG, they were soooooo good. That was all I ate too....just those carrots. Carrot heaven, my friends. Caramelizing veggies brings out their sweetness and while I love most vegetables done this way, these carrots are now my favorite, displacing roasted fennel by a hair. The shallot addition was genius (slice them in big chunks as they burn if you slice them thinly) and because I didn't have any fresh thyme, I sprinkled on some dried thyme; you needn't hesitate to do that in a pinch, the flavor was still amazing.
Roasted Carrots with Shallots & Thyme
2 pounds small- to medium-size carrots
1 cup sliced shallots
2 teaspoons fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
Preheat oven to 425° F. Place rack in center of oven.
Peel carrots if desired and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.
Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.