6-8large carrots, peeled and cut into uniform slices about ¾ inch thick(1 ½ to 2 lbs.)
1tablespoonolive oil(or any mild tasting oil)
1 ½teaspoonsfresh thyme leaves, roughly chopped(or ½ teaspoon dried thyme)
½teaspoonfreshly grated nutmeg
⅛teaspooncoarse ground black pepper, more to taste
Preheat oven to 450°F.
On a rimmed baking sheet, toss all ingredients together.
Bake for 10 minutes, stir, and bake for 15-20 more minutes, or tender and golden brown.
Storage and Reheating: Store in the refrigerator for up to 5 days. For best results, reheat the carrots in the oven (350°-375°F) or a toaster oven for 10 minutes or so. You can also reheat them in the microwave in 30 second increments until heated through.
If desired, stir in a tablespoon of honey, maple syrup, balsamic reduction, or pomegranate molasses during the last five minutes of roasting for a sweet glaze.
Just look at that vitamin A! 15,322 IU per serving!