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Leftover Roasted Carrots w/ Thyme & Rosemary

I always end up having unused whole carrots in my fridge and rather than let them go bad I almost always slice and roast them as a side.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1-2 lbs whole carrots
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Table salt
  • 1-2 tbsp olive oil or neutral oil

Instructions

  • Peel carrots and slice on bias to 1/2 inch thickness.
  • Salt carrots generously in bowl and let sit 15 minutes.
  • Rinse carrots, drain, and pat completely dry with kitchen towel.
  • Toss carrots with olive oil, dried thyme, and dried rosemary until evenly coated.
  • Spread carrots in single layer on baking sheet without overlapping.
  • Preheat oven to 400°F on convection roast setting.
    Note: If you don't have this setting, set your oven to 375°F and add 10 minutes to your cook time.
  • Roast 30 minutes, flip carrots, then roast additional 15 minutes until browned.