Thyme-scented roasted carrots

Are you looking for a sophisticated side dish to accompany your holiday meal? These oven-roasted carrots might be just the ticket.

Start to finish: 25 minutes (5 minutes active)

Servings: 4

Ingredients

• 16 thin carrots, with stalks

• 1/4 cup olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 4 sprigs fresh thyme

• Salt and pepper, to taste

Directions

1. Preheat the oven to 220 C (425 F). Wash the carrots well, and peel them if the peel seems too thick.

2. Cut the stalks off the carrots, leaving about 2 centimetres on the end of each carrot. Place them in a baking dish, then add the olive oil, spices and leaves from 3 of the thyme sprigs. Season with salt and pepper, then mix well with your hands or tongs to coat each carrot.

3. Place in the oven for about 20 minutes, turning the carrots halfway. Place the carrots on a serving plate, and garnish with a sprig of thyme.