- 2 pounds whole carrots
- 2 tablespoons olive oil
- 3 sprigs fresh thyme
- 1/3 cup goat cheese, crumbled
Preheat oven to 400.
Peel the carrots and cut diagonally into thirds. If the carrots are large, half or quarter the pieces (aiming for uniform so the pieces will cook evenly).
Toss with olive oil, salt, pepper and the leaves stripped from the thyme sprigs.
Spread on a baking sheet and roast for 15 minutes, stirring halfway through.
Crumble goat cheese over the warm carrots and serve.