Ingredients
2 lbs. of carrots, peeled quartered and cut into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
Freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
½ teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley
Instructions
Preheat the oven to 400 degrees F. Oil a sheet pan or baking dish large enough to fit the carrots in a single layer.
Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread evenly in the prepared baking pan. Cover with foil and place in the oven for 30 minutes.
Uncover, and if the carrots are not tender yet, turn the heat down to 375 degrees and cook for 10-15 minutes longer
Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm, or at room temperature.
Adapted from cooking.nytimes.com