I love roasting just about any vegetable in the oven. Roasting and caramalizing really brings out the sweetness of these carrots.
2 lbs heirloom carrots (or mix of other root vegetables like parsnips or beets)
2 lbs carrots
10 garlic cloves
1 bunch fresh thyme
salt & fresh ground black pepper
Preheat oven to 400F (200C) degrees.
Trim heirloom carrots (I like to keep some of the green) and scrub all carrots under running water.
Cut larger carrots lengthwise and layer on baking sheet(s).
Drizzle generously with olive oil, toss together well using your hands.
Add unpeeled garlic cloves and thyme sprigs and season with salt and pepper.
Roast for 30-40 minutes, until the vegetables start to caramalize and brown.
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