Ingredients

• 6 servings
• 2 lb. medium carrots, peeled, cut on deep diagonal into ½"-thick slices
• 1 Tbsp. plus 1½ tsp. extra-virgin olive oil
• 1½ tsp. roughly chopped fresh thyme leaves
• Kosher salt, freshly ground black pepper
• 1½ Tbsp. unsalted butter, cut into pieces

Preparation

• Preheat oven to 400°. Toss 2 lb. medium carrots, peeled, cut on deep diagonal into ½"-thick slices, 1 Tbsp. plus 1½ tsp. extra-virgin olive oil, and 1½ tsp. roughly chopped fresh thyme leaves in large bowl. Sprinkle generously with kosher salt and freshly ground black pepper. Spread carrot mixture in single layer on large rimmed baking sheet; dot with 1½ Tbsp. unsalted butter, cut into pieces. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.