Roasted Carrots

Organic carrots start making their appearance at markets in the fall.  They are fun as they add lots of color and flavor to your plate.  Beautiful served raw, cut into disks in a salad also.  Serves 6-8

10-12 carrots
1-2 tbsp extra virgin olive oil
1/8 tsp salt
dash pepper
1-2 sprigs of fresh thyme

To prepare, wash carrots and peel leaving the ends on for appearance.  Place on prepared sheet tray with parchment and drizzle with oil, salt and pepper and lay the sprig(s) of thyme on top. Roast in preheated 400° oven for 20-30 minutes.  Serve with a garnish of chives.