2 pounds baby carrots, with or without stems (6 cups) 3 tablespoons olive oil Salt and pepper 1 tablespoon fresh thyme or 1/4 tsp. dried thyme Preparation Preheat oven to 400°F. Place carrots in a single layer on a rimmed cookie sheet or roasting pan, pour oil over them and toss to coat. Season with salt, pepper and thyme. Roast until carrots can be pierced easily with a knife, 25 to 30 minutes, stirring twice during baking time. Serve hot or at room temperature.