With some leftover parsley and thyme, and wilting carrots in the fridge, turning to the New York Times Roasted Carrots with Parsley and Thyme couldn't have been more of an obvious decision.
The ingredients were very easy to throw together, and while the roasting took some time (~45 minutes), it allowed me plenty of time to construct the main part of my meal.
The flavors of the cooked carrots were great – though it took a fair amount of salt for the herb flavors to really come through. These carrots would be a fantastic, low-work side dish for a dinner party. I look forward to making them again this winter!
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