This is a great recipe for fresh young carrots: the high heat caramelizes their natural sugars, making them irresistible. Look for just-harvested carrots with their tops intact; if the greens are perky, the carrots are fresh. Cook the carrots whole if they're all about the same size. Otherwise, halve them lengthwise and then cut at an angle into 2-inch lengths.
|1 pound||young carrots with greens (tops)|
|1 tablespoon||olive oil|
|Sea salt (to taste)|
|freshly ground pepper (to taste)|
|1 bunch||fresh thyme|
Position a rack in the middle of the oven and preheat to 450 degrees F.
Cut off the greens and discard. Wash and peel the carrots, trimming off any root filaments. Toss with the olive oil, coating all surfaces.
Transfer carrots to a rimmed baking sheet and sprinkle with sea salt and pepper. Scatter the branches of thyme over the carrots, crushing some of the leaves between your fingers and mixing them in with the vegetables.
Roast until the carrots are just tender, 15 to 25 minutes, depending on their size. Serve hot or at room temperature.