sweet thyme roasted carrots

this recipe, adapted from a house in the hills is PERFECT for showcasing the gorgeous farmer's market carrots i got last saturday. it almost pains me to buy carrots this cute and then chop them up an a salad, or grate them into a carrot cake where you can't see them. almost.

the coating transforms the carrots into a lightly sweet, almost candied veggie (it's not cloying, promise!) while the thyme is nice and herby. they are the perfect summertime side dish alongside some grilled chicken. 

| ingredients |

1 bunch heirloom carrots
1 tablespoon fresh thyme leaves, more to garnish
2 tablespoon coconut oil (melted if necessary)
1 tablespoon maple syrup
1 tablespoon light agave nectar
1/4 cup fresh squeezed orange juice
1/4 teaspoon sea salt

finishing salt (i couldn't find mine and had to use plain old salt. boo.)

| method |

preheat oven to 350 f.

wash and dry carrots thoroughly and remove any greens. chop larger carrots in half and leave smaller ones whole. the more uniform in size your carrots are, the more evenly they will cook. in a small mixing bowl combine the coconut oil, maple syrup, agave nectar, sea salt, thyme and orange juice. pour over carrots and spread evenly on a parchment-lined baking sheet.

roast for 30-45 minutes, or until the carrots are crispy.

sprinkle generously with finishing salt (or in my case...plain old salt), a few fresh thyme leaves to garnish and serve immediately!