Ingredients
1 pound fresh carrots, peeled1 teaspoon olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground pepper1/4 teaspoon dried thyme3 tablespoons grated Parmesan cheese
Preparation
Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan.
Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.
